1964-Lebanese Hash
Art Courtesy of Casey Renteria
There has always been something mysterious to me about hash. It's like it knows secrets in its final expression that the cannabis plant only dreams of. Like honey, it stands the test of time. Like wine, it improves with age. Like cheese, its scent is distinct, despite its infinitesimal varieties. Its rich deep aromas, galactic hues, and varied textures have had a hold on me since I can remember. Hash is arguably the truest and purest expression of cannabis there is. Every gram of love and sweat that goes into loving, nurturing, cutting, drying, curing, and sieving that beautiful plant comes to full fruition in the magnificent resin that is left. Every aroma and flavour magnified. Each colour and texture, a foreshadow of the experience to come. There is nowhere for one's work to hide when it comes to hash,and that’s a beautiful thing. Few things rival experiencing a product that gives you that indescribable feeling that is true quality. Something that makes you close your eyes, pause time, throw your head back and just let your senses absorb the moment. Hash is the epitome of this for me. I’ve been making, smoking, and collecting hash since I was 14, and have been obsessed with its process for just as long. The more I learn, the more questions I have, but one thing is for sure, and that is that deeply loved cannabis creates beautiful hash.
This comes to my review this month, which I’ve done on 1964’s – Lebanese Hash, based out of British Colombia, Canada. Typically, when I’m looking for something new at the dispensary, I reach for labels with words like; small batch, craft, organic, regenerative, and other wonderful labels that show us one major thing, which is that a significant amount of care went into it. This premise is why I chose to try out 1964’s hash. The first thing that caught my eye, is the company name, which as suspected is a nod to our late patron saint of THC, Dr. Raphael Mechoulam, who originally isolated it in ’64 (Thank you Dr. Mechoulam, we owe you forever). Second is the fact that it’s made in British Colombia, one of my favourite places on earth. Lastly were three small phrases on their website; 1. Sun grown, 2. Organic Soil and 3. No artificial inputs. From my humble experience, each of these important choices have a huge impact on overall quality. I’m a firm believer that when mother nature is also allowed to fully give her sweet blessing… Well this is when the magic happens. Time to see what 1964’s – Lebanese Hash has in store. Enjoy the review!
AROMA
Wet soil, moss, spearmint, dry wood shavings - oak or birch (sweet), cinnamon, white pepper, slightly creamy. Hints of clove and fruit. Opened/Cut - much sweeter and waxier aroma. Spicier in a medicinal smelling sense. Herbal...in the patchouli, clove, licorice realm. Peppery undertones became an overtone. Waxy/oily quality = gas with a slight astringent aspect to it. The aroma makes me picture fermented material being openly brewed in a forest in fall.
APPEARANCE
Typical deep brown/light black exterior with a noticeable sheen. Inconsistent color on the exterior. Slightly grainy looking interior on the cut. Oily appearance on the interior. Lacked the temple ball shape that I was expecting and did not have the melt I was looking for. As I handled it more, the sheen became more noticeable which was a positive.
FLAVOUR
High end of moderate mouth feel, low end of full bodied. Enjoyable caramel and taffy undertones with an earthy overtone from its aroma. Not as musky, but for sure keeps that herb tone, cinnamon, clove. Loam/wet soil aspect, pleasant. Mint. Dairy/milky.
EXPERIENCE
Smooth uptake which has a balanced mental effect, slightly leaning towards a more relaxed state. Moderate onset with a delayed physical effect, both relaxed but mild. The experience was felt for a decent amount of time and was a pleasant one overall. It was smooth but could have had a bit more depth to it. I felt it was slightly on the fleeting side. Overall, a relatively enjoyable experience.