With its vivid yellow colour, high CBG concentration, and uncommon terpene profile, this hash is distinctive in many ways. To produce the finest portion of this cultivar, we start with organically cultivated flowers and separate only 73-90u trichome heads from the first wash. Low temperatures are better for bringing out the flavour; after an initial citrus burst, there is a lingering taste of tropical fruit. With 4.5% of the total terpenes remaining sticky, this hash contains a unique blend of Limonene, -Caryophyllene, Ocimene, Caryophyllene oxide, and Cedrol. This hash is certain to be out of this planet, both in terms of appearance and flavour!
Aged Hash: What is it?
Similar to excellent wine, hash can be matured for a long time before being consumed. When fully spectrum ice water hash, often referred to as bubble hash, is aged like traditional hash, it takes on a flavour that fresh hash does not have. Our bubble hash is matured in our initial mylar final packages, much as how alcoholic beverages and wines can be aged in barrels or bottles. It hasn't been opened since the day it was final packaged.
The primary cannabinoids, delta-9-tetrahydrocannabinol (THC), cannabidiol (CBD), and cannabinol (CBN), and their corresponding acidic forms, are unstable to oxidation in air and exposure to UV. As a result, the chemical makeup of cannabis changes with age. Hash varies physically in terms of density, flexibility, wetness, flavour, and content depending on where it is produced. As samples of hash tested from various geographical locations of the world manufactured differently to reveal varied degrees of changes in Phytocannabinoids over time, this is primarily owing to differing ageing processes, storage conditions, and the way the hash was initially made through.
As a result, aged hash is freshly cured hash that has undergone chemical alteration to become more pliable, smoother in texture, deeper in colour, and burn more slowly than fresh hash while being held at specific environmental conditions for a period of time.
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