Our Hash

We source much of our fresh-frozen material from Nevada and Calaveras counties, in California’s western Sierra foothills, along with select gardens in the eastern Coast Range. We choose these places for a simple reason: they are exceptional environments for growing resin.

California cannabis history made the North Coast famous, and deservedly so. But the places where cannabis culture survived prohibition weren’t necessarily the places nature would choose specifically for hash.

The Sierra foothills are different. From Nevada County down to Calaveras County, warm Mediterranean days, intense California sun and exceptionally dry summers meet cooler foothill nights. Marine fog rarely penetrates this far inland. Summer rain is nearly nonexistent, humidity is low, and autumn often stays dry deep into the flowering season.

For a hash grower, that matters. Many of the great Old World hash plants descend from the dry continental regions of Central and Southwest Asia. They can produce extraordinarily resinous, dense flowers — but those same flowers can be vulnerable to mold in humid climates. In the foothills, flowers dry quickly each morning and stay dry. Growers can often let plants finish naturally, rather than harvesting because coastal humidity, fog or an approaching storm forces their hand.

That extra ripening time matters when what you’re harvesting isn’t really the flower. It’s the trichome. We want fully developed resin heads — mature, aromatic, greasy, and ready to separate cleanly from the plant. That’s the raw material from which exceptional live rosin is made.

Then we freeze it. No dried flower. No cured flower. No solvents. Fresh-frozen resin, washed in ice water, collected, freeze-dried and pressed into rosin while preserving as much of the character of the living plant as possible.

We don’t believe terroir ends with wine. Some places are simply better suited to particular crops, and for hash we’re convinced that the dry western foothills of the Sierra Nevada are one of California’s great cannabis terroirs.