Gelato and Sour Tangie Hashish
OCTOBER 02
2017
Two weeks ago, I had the pleasure of teaching an exclusive hash class at @greenflowermedia‘s studio. I had most of my tools and instruments n hand. At its core, hash making is fairly rudimentary – cannabis, buckets, sieving screens, water and ice. However, one f the modern conveniences that I DO usually employ, using the scientific freeze dryer, was not an option. Rolling with the punches, I had to improvise as best possible. I used two established techs, Frenchy Cannoli‘s chop tech (using a dulled knife to separate resin over a breathable surface) and Bubbleman‘s pizza boxes tech (encasing sticky resin in carboard boxes allowing it to dry safely.) Today, I just pressed a little for a few dabs and #icantbelieveitsnotrosin 
Seriously.
The resin has that particular translucence that rosin often affects. The hash slides across the banger like Gretzky on ice and disappears like a whisper on the wind. Made from material that was cured for 10 months, this Hashish is fine as wine.
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