NORTHEAST
EXPLORING
& SCIENCE OF PAIRING CANNABIS & TASTY BEVERAGES
THE TANNINS & TERPENES ISSUE
Birdman VT G Puff paired with The Alchemist Heady Topper
WES ABNEY CEO & FOUNDER wes@leafmagazines.com
MIKE RICKER OPERATING PARTNER ricker@leafmagazines.com
TOM BOWERS CHIEF OPERATING OFFICER tom@leafmagazines.com
DANIEL BERMAN CREATIVE DIRECTOR daniel@leafmagazines.com
TERPODACTYL MEDIA CONTENT DIRECTOR amanda@leafmagazines.com
MIKE GIANAKOS ONLINE EDITOR mikeg@leafmagazines.com
KAYL WOHL COPY EDITOR kayl@leafmagazines.com
MICHAEL CZERHONIAK ADVERTISING SALES michael@leafmagazines.com
PAIGE RICHARDS ADVERTISING SALES paige@leafmagazines.com
ABOUT THE COVER
On the cover of this highly anticipated issue is the brilliant combination of Birdman VT G Puff and The Alchemist Heady Topper American Double IPA. Writes Leaf Contributor Nicholas Evans, the beer’s “nose is full of dank, piney resin and a slightly tropical citrus.” And the G Puff? “Caked in trichomes, the shimmering density frosts out the deep green and purple hues of the flower, which become more obvious when you crack into the buds.” Check out all the reviews pg. 24-31, and our website for other delightful pairings!
PHOTO & STYLING BY BRIAN SANNER
@CALYX_AND_COLAS
CONTRIBUTORS
WES ABNEY, NATIONAL NEWS
ADHDDEAD, FEATURES
DANIEL BERMAN, PHOTOS + DESIGN
BOBBY BLACK, FEATURES + DESIGN
JOSHUA BOULET, ILLUSTRATION
TOM BOWERS, FEATURES
NICHOLAS EVANS, REVIEWS
REX HILSINGER, FEATURE + PHOTOS
MATT JACKSON, FEATURES
JAKE KERN, FEATURES
LEXI PADUSSIS, SALES
MIKE RICKER, FEATURES
BRIAN SANNER, FEATURES + PHOTOS
TERPODACTYL MEDIA, FEATURES + PHOTOS
JAMIE VICTOR, DESIGN
BRUCE WOLF, PHOTOS
LAURIE WOLF, RECIPES
WES ABNEY
Editor’s Note
Thanks for picking up The Tannins & Terpenes Issue of the Leaf! This issue celebrates the art of pairing Cannabis with wines, cocktails and nonalcoholic beverages, as nothing satisfies quite like a big hit and a fresh sip to wash it down.
Cottonmouth is a common occurrence after smoking or eating Cannabis, which is why we’ve sought out refreshing ways to quench the palate since our first T&T issue in 2010. Back then, people didn’t understand that Cannabis had different strains, flavor profiles and effects, so we highlighted this variety through wine pairings. Over the last decade-plus, we’ve expanded into a wide range of product combinations and pairings, from energy drinks and cartridges to smoothie beers and edibles.
Today, it is well known that Cannabis comes with a variety of flavors, effects and looks, and we celebrate the opportunity to pair local craft products together. While I recently celebrated 18 months of sobriety from alcohol, and firmly believe that Cannabis is safer than alcohol, I still find it both apropos and invigorating to pair the two together. Folks who choose to use Cannabis before cocktails will likely consume less booze, drink more water and have a lessened hangover experience from Cannabis’s neuroprotectant Cannabinoids. There is strong evidence that if choosing to consume alcohol, a low dose, one-to-one edible could be the secret to a hangover-free experience.
“CANNABIS IS TRULY THE ONLY DRUG THAT CAN BE CONSUMED DAILY WITHOUT FEAR OF TOXICITY OR OVERDOSE.”
Throughout my lifetime, I was told that weed causes cancer and hurts the brain’s ability to develop, only to see science and anecdotal patient testimonies prove time and again that the opposite is in fact true. Cannabis protects the brain, stabilizes our endocannabinoid system, which regulates many functions, including our immune system, and is patented by Big Pharma for anti-cancerous and anti-tumorigenic properties.
We are creators of targeted, independent Cannabis journalism. Please email us to discuss advertising in the next issue of Northeast Leaf Magazine. We do not sell stories or coverage. We can offer design services and guidance on promoting your company’s medicinal, recreational, commercial or industrial Cannabis business, product or event within our magazine and on our website, LeafMagazines.com. Email paige@leafmagazines.com to start advertising with Northeast Leaf!
Exclusive Cannabis Journalism
Meanwhile, the theory that a glass of wine a day is good for the heart has been disproven, and regulatory bodies now advise that adults limit themselves to one to two drinks per day (or less), with EU guidelines pushing for just two to three drinks per week. This is a far cry from the Americanized view of drinking, which pairs booze with every day of the week, with football on Monday, Thursday, Saturday and Sunday, and drinkers left to concoct their own reasoning, like Taco Tuesday (margaritas, duh).
But I see a time when our collective view of alcohol shifts to view it as a hard drug to be consumed sparingly and in times of celebration or difficulty, with the go-to daily sip being an infused Cannabis drink or CBD for those seeking more relaxation than intoxication. Cannabis is truly the only drug that can be consumed daily without fear of toxicity or overdose, with benefits that build over time as the endocannabinoid system improves in health. With this in mind, please consider Cannabis for your 5 p.m. ritual or whenever the mood strikes you, and think twice before your next happ y hour. Pouring out the Bud Light and smoking bud is not only safer, it’s probably cheaper in this inflationary economy.
LEAF /
LEAF / NORTHEAST LEAF / UTAH LEAF
SIX SOCIAL EQUITY SMOKING LOUNGES COMING TO VEGAS, SOFTENING SIN CITY VIBE
"...a prospective applicant [must] have had an immediate family member convicted of a Cannabis crime and that they live in an area “significantly impacted by poverty and high arrest rates."
Las Vegas, a city long synonymous with vice and gambling, is issuing six social equity licenses for consumption lounges, which will give stoners a safe place to use Cannabis without fear of harassment or criminal issues.
The social equity licenses were issued originally to applicants deemed not qualified, based on restrictions that include criteria from the Cannabis Control Board and Cannabis Advisory Commission’s Social Equity subcommittee. The criteria require that a prospective applicant have had an immediate family member convicted of a Cannabis crime and that they live in an area “significantly impacted by poverty and high arrest rates,” based on study data.
SHOULD NJ COPS FIRED FOR WEED GET JOBS BACK?
JERSEY CITY MAYOR SAYS NO!
C18
The percentage drop in teenagers aged 12-17 who report having ever tried marijuana, between 2014 and 2023, according to the latest National Survey on Drug Use and Health from the U.S. Department of Health and Human Service.
77
The number of legal Cannabis retail stores in Vermont, which legalized in 2022, and now has reached $128 million in annual sales, more than $40m stronger than forecast.
1,500
Once the licensing process begins, applicants must undergo a “suitability investigation” and clear many other regulatory hurdles before a lounge can be established and operated. Unfortunately for Vegas visitors and residents, this process can take many months or years, so it will be some time before these licenses are ready to serve dabs and infused drinks.
west coast wellness
CARLSBAD BREAKS BAD WITH NEW CANNABIS SMOKING BAN IN APARTMENTS, CONDOS
The beach buzz in Carlsbad, Calif. is set to be a little less hazy as a new city ordinance bans smoking or vaping of Cannabis and nicotine in buildings zoned as multifamily residential, aka the places where most people live.
The push comes from advocates whining about cigarettes killing people and Cannabis smoke being annoying, but this is America, where we have the right to die high and slow while consuming processed foods, forever chemicals and microplastics that are not historically regulated in consumers’ best interests.
Local resident and “Karen” Katrina Preece told the City Council that “this is a painful and alarming health hazard,” referring to people smoking on their own property.
"this is America, where we have the right to die high and slow while consuming processed foods, forever chemicals and microplastics that are not historically regulated in consumers’ best interests."
Carlsbad is one of 84 California counties that have banned smoking in homes or on decks and patios, proving that California is the ultimate in high-tax, low-freedom legalization — aka NIMBY legal. In a twist of progressive policies, there is now pushback not for freedom of choice and property rights, or the disproportionate effect on renters and low-income families who deserve the choice to smoke, but because the law could affect property owners and police officers who refuse to enforce the law.
We salute Will Creagan, chairman of Southwest Equity Partners, who wrote to the city: “So you pass an ordinance and then tell the property managers, ‘You need to enforce this’ ... good luck. This is another clear case of government overreach.” The new smoking ban will not affect single-family homes and will go into effect on January 1, 2025.
annabis legalization comes with so many difficult questions, including whether cops, doctors, truck drivers and others with professional licenses should be able to use Cannabis off-duty. When viewed through the lens that Cannabis is safer than alcohol, it seems clear that we should prefer cops blowing off steam and PTSD via a plant-based medicine, as opposed to drinking to deal with the emotional stress of a dangerous and important job. Fighting for cops to have the right to party, lawyer Michael Rubas is both running for mayor and accusing the current Jersey City Mayor Steve Fulop of firing cops for using weed off-duty, in a “ruse done solely to bring attention to him and to assist his gubernatorial campaign to the detriment of Jersey City employees, as well as taxpayers who are now footing the bill of hundreds of thousands of dollars in back pay awards and attorney fees.”
"This dispute stems from a wrongful termination suit filed by one of the cops fired for the use of Cannabis while off duty."
This dispute stems from a wrongful termination suit filed by one of the cops fired for the use of Cannabis while off duty. Several cops have been fired in Jersey City for testing positive for Cannabis during random drug screenings, using the conflict between federal law and firearm restrictions as justification for the firings. In a twist unique to New Jersey, the 2021 law that legalized Cannabis allows cops to use Cannabis if they are not on duty, setting the table for a showdown between state and federal law.
Jersey City has lost its court cases against three cops to date, but the choice to not rehire them has come from the top, with the decisions causing a “little revolt,” according to an email sent by Mayor Fulop.
A spokesperson for the mayor, Kimberly WallaceScalcione, said in a statement that the suit is “silly” and that “most people would agree with the administration that police officers should not be coming to work stoned.”
The minimum distance in feet mandated between a gaming establishment and a legal Cannabis business under rules imposed by the Nevada legislature.
$ 2.2m
The number of illegal, unlicensed Cannabis products seized during a sting operation conduced in the Los Angeles Toy District last month in California at the behest of Governor Gavin Newsom and the Unified Cannabis Enforcement Taskforce, which announced it has also recovered more than $120 million in illegal Cannabis since January 2024.
“THE FEDERAL GOVERNMENT’S OVER-TAXATION OF CANNABIS COMPANIES IS NOT JUST STIFLING THEIR GROWTH; IT’S ALSO COSTING THE U.S. ECONOMY VALUABLE CONTRIBUTIONS FROM AN INDUSTRY THAT IS READY TO THRIVE."
As with all legal challenges to current standards and limits on Cannabis, this case could have national implications as it sets up a direct challenge between state and federal law. As the suit states, “This constitutional right to possess and consume regulated Cannabis is granted to all New Jersey citizens, including Jersey City Police Officers.” Whether that interpretation is correct, it seems most Americans agree that cops are safer stoned than drunk, on or off duty.
-Investor & wealth manager Ross Gerber, who will be speaking at the Benzinga Cannabis Capital Conference in October. Gerber has boldly come out against federal prohibition of Cannabis, claiming that it is hurting the overall U.S. economy during a time of economic uncertainty, and notes that laws criminalizing Cannabis are outdated and hurting more than just the Cannabis industry. Read more on our website at LeafMagazines.com
Fire Bros. Apple Banana Candy
Max Caswell
Max Caswell has a simple mantra: “To be or not to be…” To be means putting his heart and soul into a design that represents function and form. Not to be would mean succumbing to trends and sublimating what works for other artists.
MAX, a native of Tennessee, started his journey in borosilicate art in 2015 in the renowned glass art hub of Bellingham, Washington. Interning and mixing with some of the greatest artists in the world, he was able to hone his craft rapidly. In 2017, Max continued his journey by teaming up with Hamm in Eugene, Oregon, where borosilicate glass art thrives.
From there, Max further solidified his skills while working with arguably the premier functional scientific glass artist of our current culture, Hamm Glassworks. You can see in his designs, current and past, that he strives for a level of perfection that challenges all. This set was designed to celebrate the pairing of bourbon, Cannabis and this year’s Tannins and Terpenes issue.
THE PAIRING
While it is considered one of the true American spirits, bourbon must meet certain standards to bear the title.
This much sought-after spirit must have a mash distilled from a minimum of 51% corn and aged in charred new oak barrels.
A high percentage of corn and the vanillin compounds extracted from the charred oak during aging tend to give bourbon notes of caramel, vanilla, dried fruit and spice. These tannins and terpenes are what Fire Bros. took into serious consideration when they matched these amazing profiles with their Apple Banana Candy strain.
This strain is a great yielder with a pungent smell that sticks to everything it touches. Sweet notes of honeysuckle flowers mixed with dense notes of hibiscus hit first.
Once you consume this magical flower, the old-school hints of Diesel and Northern Lights are unmistakable.
The effects come on almost immediately!
The warning, “Do not operate motorized vehicles,” was written for this class of Cannabis.
Sit back and enjoy the flavors, and the exceptional high, and maybe pair it with your favorite bourbon.
@Maxxswell | 1000ml Decanter, 12.5” tall, $2,500
MFNY CHERRY LIME X SUPER RUNTZ
LIVE RESIN GUMMY
MFNY’s newest product, a Cherry Lime x Super Runtz live resin gummy, continues the company’s quest to create approachable products that put the plant first. A New York State-licensed product, these gummies bring a familiar hash-forward flavor to the recreational market.
of these ruby-red bites hits your lips, a wave of flavor strikes that is unmistakably from the terpene-rich live resin lacing these gummies.
With a front note that fills your mouth with the warm taste of hash, the natural piney citrus from the Super Runtz is a highlight throughout the tasting experience. Those natural flavors are well complemented with some added sweetness and hits of tart cherry and lime to round out the flavor profile.
The hash-forward taste and prominence of the natural Super Runtz flavors are thanks to MFNY’s carefully crafted extraction method.
Their experts are putting fresh-frozen flower buds through a hydrocarbon extraction process to result in a resin that tastes undoubtedly like its parent plant. While this is a solvent-based technique, the full-spectrum effects of this excitation are evident from the experience.
Like their potent flavor profile, these gummies don’t take long to activate. Expect a noticeable head high that should not leave you feeling too heavy.
For this reviewer, three gummies had my muscles relaxed and my thoughts flowing — perfect for a relaxing walk in the park, a few hours of intense gaming or just relaxing to my favorite music. For inexperienced users or those unsure, take it slow; you can always have more later.
“You can always have more later” is especially true because of how easy these gummies are to find.
MFNY is available in New York-licensed dispensaries across the state. They are taking steps to push the New York market forward with an accessible and approachable product that will be familiar to even veteran consumers.
“...THREE GUMMIES HAD MY MUSCLES RELAXED AND MY THOUGHTS FLOWING — PERFECT FOR A RELAXING WALK IN THE PARK, A FEW HOURS OF INTENSE GAMING OR JUST RELAXING…”
SUGGESTED PAIRING:
The Dirty Mayor (cider), Citizen Cider, Burlington, VT
Handcrafting New Handcrafting New Englands Largest Englands Largest Selection of Edibles Selection of Edibles
Since 2017 Since 2017
MEDICAL
RECREATIONAL
FIREFLY ORGANICS ALBARIÑO
This month, we’re diving into something special for our Tannins & Terpenes issue: the Albariño hash rosin grown by FireFly Organics and washed by Helios Hash. If you’re a fan of unique flavors, this concentrate is about to become a new favorite.
SUGGESTED PAIRING:
(wine), Adegas Galegas, D. Pedro de Soutomaior, Rías Baixas 2023
@fireflyorganics
@helios_hash
“ALBARIÑO,LIKE THE SPANISH WHITE WINE IT’S NAMED AFTER, BURSTS WITH SWEET AND SOUR
GRAPEFRUIT TERPS AND HINTS OF ACIDITY.”
THE FEELING of international luxury is only a few puffs away with this mouthwatering, grapefruit-leaning combination of Grape Pie and Lemon Tree. One of the most delicious strains on the market, each toke brings my brain a bright, citrusy sip of THC that instantly melts away any concerns as I relax and vibe out.
Albariño, like the Spanish white wine it’s named after, bursts with sweet and sour grapefruit terps and hints of acidity. The nose on this rosin is immediately captivating, with a zesty punch that recalls the sharpness of a perfectly chilled Albariño wine. When dabbed, those citrus terps shine even brighter, delivering a refreshing, clean flavor that’s as crisp as it is complex. On the exhale, notes of white grape juice and a subtle hint of shortbread come through on the finish, adding layers of intrigue that linger on the tongue.
The cultivation by the FireFly Organics team is as refined as the product itself.
I spoke with Dustin Colbry, director of cultivation, about the special aspects of this standout strain: “From propagation to harvest, Albariño has unique traits of its own. It’s got an obvious early resin presence from the Grape Pie lineage. As the flowers develop, a strong bread or yeast note with citrus and stone fruit emerges.
The finished flower has a sought-after calyx-to-leaf ratio, making it easy to trim, dry, or for fresh frozen.
The resin itself is extremely sandy with high allergen properties upon harvesting and manicure. It’s not uncommon to be covered in resin like a sand layer when harvesting. These glandular trichomes result in a highly extractable
material for fresh frozen or dry sift. On top of it all, the flavor profiles translate appropriately in extract form from the raw flowers.”
Albariño is not just about the flavor; it’s also about the experience. Unlike its wine namesake, this hash is a great daytime option that provides a clear-headed, energizing, uplifting high. Whether you’re heading out for a hike, diving into a creative project or just enjoying a leisurely afternoon, this rosin could keep you in the zone without feeling “drunk” with heavy, sedative effects. So raise your (glass) jar of this special hash, and let the bright, acidic citrusy notes, clean high and refined production transport you to an exotic land of sophisticated terps and elevated vibes.
Albariño
This strain, bred by Melting Pot Farm, was hunted from seed in-house back in 2019.
TASTEOFSEPTEMBER
I WAS WEED SHOPPING at my favorite Electric Lettuce, the retro dispensary chain around Portland, OR that checks all my Cannabis boxes and makes me feel like an (over 21) kid again! The budtenders know their stuff and turned me on to a new, euphoric strain called Dark Rainbow that is relaxing, fun and tastes amazing. Kind of a citrussy vibe, with a hint of sweetness and a peppery, earthy finish. This strain has now surpassed my old favorite, Forbidden Fruit — because this is fire. In a couple of weeks, I am going to have a small dinner party, and we are going to do some terpene pairings. I’m desperate to use my new tabletop bong and create some interesting flavor combos. And right now, fruits and vegetables are bursting with flavor — this is going to be fun. At the end of the day, it’s all about the terpenes. Laurie@Laurieandmaryjane.com
Limonene is the prominent terpene in Dark Rainbow. It’s found in the rind of citrus fruit, so between the orange and lemon, this salad is a perfect intro to terpene pairing.
GRIDDLED PEACHES WITH PIZAZZ
Caryophyllene is the spicy terpene. The cinnamon and black pepper call out this terpene with a musky, funky warmth, and the combo of flavors is divine.
4 ripe peaches, halved and pitted
4 teaspoons cannabutter (5mg THC) or 20mg THC distillate, which would be added to the honey instead
1 tablespoon brown sugar (optional)
1 teaspoon cinnamon
1 teaspoon coarse black pepper
2 tablespoons hot honey
About 20 raspberries
1. In a medium skillet, melt the cannabutter. When melted, add the sugar and cinnamon and stir to distribute.
2. Cook the peach halves for 6-8 minutes, until golden and tender.
3. Place the peach halves on a plate, sprinkle with the black pepper and drizzle with honey. Top with the raspberries and serve. If you wanted to top this with a scoop of ice cream, I would not blame you.
MANGO MAGIC
With its main terpene being myrcene, this simple mango dessert is refreshing, super tasty and marries beautifully with the myrcene in the Dark Rainbow strain. Perfect together.
3 cups frozen mango chunks
1 tablespoon fresh lime juice
4 teaspoons cannabutter (5mg per teaspoon) or distillate 1/2 cup thick Greek yogurt (I used vanilla, but it’s your call)
1. In the bowl of a food processor or blender, puree the mango with the lime juice and infusion until smooth.
2. Scoop the mango into a glass, alternating with the yogurt. That’s the show, so easy.
ORANGE & AVOCADO SALAD
4 cups salad greens, washed and dabbed dry
1 large navel orange, peeled and cut in slices
1 medium avocado, peeled and cut in thin wedges
1/2 cup seedless grapes
1/2 cup cherry tomatoes
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil
4 teaspoons canna-oil
2 tablespoons fresh lemon juice
Zest of the lemon
1. In a large bowl combine the greens, orange, avocado, grapes and tomatoes.
2. In small bowl, whisk together remaining ingredients.
3. Toss dressing with greens and serve immediately.
INTRODUCING
EXTREMELY TASTY & POTENT
Whole bud flower is infused with a proprietary process that combined diamonds, natural botanical terpenes and pure kief all contained within the pre-roll to produce a potent flavor explosion and high THC content for that desired Lift o or couch lock without the mess and burn of a traditional pre-roll.
SUGGESTED PAIRING:
BLACK MAPLE
Woody’s Maple Cream (beer), Woodman’s Brewery, Bristol, NH
“PERFECT
BLACK MAPLE 22 tastes like comfort food and acts like it too. Be prepared to be wrapped in a blanket of warm, cozy, good vibes that will remind you of waking up to the smell of fresh pancakes on a crisp fall morning.
THIS STANDOUT STRAIN from Bloom Seed Co. is a cross between Dulce De Uva and Sherbanger and was cooked up (grown) to mouthwatering perfection by skilled hands at Wellman Farm in Massachusetts. Wellman is a familyowned operation started by legacy cultivators who have been working with the plant in the Merrimack Valley since the 1960s.
Examining this gorgeous flower reveals bursts of orange hairs and a dusting of trichomes that provide a distinct maple syrup scent with a hint of peppery funk. When you open the jar, it smells like the flower has been soaking in a tub of Grade A dark amber. Beyond the impressive bag appeal, the unique smell and taste of this Black Maple 22 truly elevate it to near-Michelin star status. This particular cut was gifted by Nikka T (@nikka__t), and while she can be stretchy and take a little extra work to grow, the rewards of that effort speak for themselves.
Black Maple 22 wakes up the taste buds with unique, warm, toasted maple niter and melted caramel flavors that leave a lip-smacking mouthcoat and a potent high. Perfect for a sesh on the couch with your favorite music, video games or movie, this strain offers fullbody relaxation without a knockout sedation. The high feels like a relaxing, warm, gentle buzz encouraging creativity, sociability and all-around good vibes. This strain is so tasty that anyone will undoubtedly come back for seconds.
wellmanfarm.com @wellman_farm
bloomseed.co @bloomseedco
Lineage: Dulce De Uva x Sherbanger
TANNINS
The Alchemist Heady Topper
The Alchemist’s Heady Topper is one of the quintessential craft beverages of Vermont. It is an 8% American double IPA that is “meant to saturate your senses with the flavors and aromas of Cannabis.” If you don’t heed the label and drink from a glass, it pours a deep golden, hazy orange beverage with moderate carbonation, capped with a rich and persistent foam chapeau.
Supported by the peachy notes of the yeast, the nose is full of dank, piney resin and a slightly tropical citrus. The flavor follows in kind with a palate-saturating, resinous pine, tangerine and musky mango flavors, with a light peppery spice. The medium-light malt backbone provides some balance, but this flav or profile is all about the hops. There is a modest bitterness that lingers, and the 8% ABV becomes more apparent mid-palate and in the finish. alchemistbeer.com @alch3mistb33r
TERPENES
Birdman VT G Puff
The Birdman G Puff is a Gage Green cross of Grape Stomper x Joseph OG. The buds have a meticulously tight trim, with clusters of burnt orange hairs scattered about. Caked in trichomes, the shimmering density frosts out the deep green and purple hues of the flower, which become more obvious when you crack into the buds. The nose has a hoppy, woodsy foundation with lavender and a touch of vanilla that makes berry notes seem dusted in powdered sugar. I can see where the nose may evoke some memories of fruity, sugary cereal, as those sweet purple berry aromas really come to the forefront as you break down the flowers.
A real nice dry and cure on this sample, the flowers are springy yet dense, and they crumble nicely without disintegrating into dust. The texture of the smoke is soft and smooth, with the woodsy pine needle, hops and peppery spice flavors coming to the forefront upon ignition and through the exhale.
G Puff is a great choice for your daily driver, fly-in-anyweather kind of toke. The onset of effects is quickly apparent, but G Puff has no intention of keeping you from enjoying your day however you choose. It will elevate you to a creative and motivated headspace with a warm, comfortable body high. birdmanvermont.com @birdmanvermont
THE PAIRING
Paired together, the medium malt body of the Heady plays nicely with the vanilla and lavender notes of the flower. They further resonate on the tongue with dank, hoppy resin and woodsy humulene and pinene terps. The warming body high and 8% alcohol act as a comfortable blanket that won’t slide off your shoulders as you head off on your next adventure or the snack drawer. The lavender berry notes of the G Puff add a fresh counterpoint to the assertively dank, resinous pine and mango citrus profile of the Heady.
TANNINS
Flag Hill Winery Cayuga White
New Hampshire-based Flag Hill Distillery and Winery focuses on fruit flavors with Cayuga White, a lightly effervescent, aromatic white wine. This particular offering is aged in stainless steel barrels, using arrested fermentation (to enhance the fruit notes) and bottled early to preserve its bright aromatics. Made from 100% Cayuga White grapes, you can expect pleasant acidity balanced against a sweet background of orange, pear and green apple that seems to linger on the tongue. Crisp and refreshing, this wine could best be compared to a Reisling in both taste and ideal food pairings. FlagHill.com @flag_hill
TERPENES
Maine Trees Fruit Stand
Maine Trees has this lipsmacking combination of Zangria and Gelonade dialed in and ready for display. Unbelievable bag appeal and a crazy nose translate beautifully into the smoking experience, giving way to a fruit-forward powerhouse. Fruit Stand is aptly named, in that it seems to span the full spectrum of fruit flavors. Expect a wave of fruit punch with a hint of candy from the Zangria lineage, as well as a bright first note from the Gelonade. This complex but delicious strain leaves mouth-staining grape, blueberry, strawberry, orange and melon terps and is a smooth, easy smoke. @_mainetrees_
THE PAIRING
The combination of Fruit Stand and Cayuga White meld two fruitforward indulgences into a yinyang of sweet and tart. The palatecleansing wine hints toward a fruity finish before a waterfall of Hawaiian fruit punch terps is added back in from the flower. Taking another sip of the wine removes any lingering smokiness before the back-andforth balancing act commences. The snappy nose from the Gelonade lineage matches the bright acidity of the easy-drinking wine for a balanced combination that bounces between an array of candy fruit flavors. A perfect combination for a summer picnic underneath the sunshine or catching a sunset at the beach.
TANNINS White Heron Tea and Coffee White Pomegranate Tea
White Heron Tea and Coffee is a local Maine company that offers sustainably sourced loose-leaf teas. One offering that is particularly pleasing to my palate is the White Pomegranate tea, which contains organic China Pai Mu Tan white tea leaves with a natural pomegranate flavor. When brewing white tea, a general recommendation is to steep between 180 and 185 degrees Fahrenheit for two to three minutes. White tea provides a fuller body and lacks the bitterness found in other teas. Its soft, delicate fl avors vary from buttery and sweet to fruity and floral. This delightful blend strikes a fine balance between fruity not es and the pristine earthiness of white tea. With lower caffeine levels and higher catechin content than other teas, fe el free to savor several more cups of tea. whiteheronmaine.com @whiteheronteacoffee @whiteheronmaine
TERPENES
Gaia Farms Animal Tree
Animal Tree, a cross between Lemon Tree and Animal Mints Bx1, is a wonderfully balanced hybrid produced by Gaia Farms. The buds are dense, with classic bell-shaped green nugs and dark leaves, accented by thick, bright orange pistils and glistening trichomes. This bud features an intensely sour lemoncitrus flavor with a distinct minty punch upon exhalation. Its aroma is an intricate blend of spicy, skunky diesel and fresh mint, complemented by sour citrus and subtle notes of sweet fruit. The high reminds me of a term my friends and I used back in the day: Animal Tree is a creeper, as we would say. It starts slowly with a tingle in the brain that gradually creeps forward, and then all of a sudden, boom — you’re feeling good! As the sensation intensifies, a full state of euphoria expands and a little bit of the giggles round things off. @gaia_farms undertowcannabis.com
THE PAIRING
With summer coming to a close, I took one more opportunity to enjoy an iced tea and a smoke break on the porch while relaxing in a chair. The White Pomegranate tea from White Heron makes a delicious iced tea and hits the spot, as the saying goes. To help enhance my relaxing jaunt on the porch, I chose to grind up some Animal Tree from Gaia Farms and pack it in my newly acquired glass bowl from @hotmessglass. With a freshly packed bowl in hand, I proceeded to savor some of the Animal Tree goodness. As I sit sipping and toking, I find great pleasure in the convergence of flavors on my palate. The subtle fruit and floral tones of the tea pair nicely with the spicy citrus aroma from the Animal Tree. After a few moments, the effects come creeping in as I stare upwards at the clouds passing above me. For anyone looking to take a step back, relax and ponder some clouds, I recommend this pairing on either a summer or a winter day! What’s better than a hot cup of tea on a cold winter day?
TANNINS Lindemans Framboise
Lindemans Framboise, now in its seventh generation of family ownership, deviates slightly from the traditional fruited lambic. While it is inoculated with wild yeast and bacteria in koelschips and aged on wood in the Zenne Valley of Belgium, as is tradition for lambic, this take on the style is pasteurized and blended with fruit juice rather than refermented in barrels on whole fruit. The Lindemans Framboise would be called a “small” or “session” beer in the current beer market trends, as it is only around a modest 2.5% to 4%, but it is certainly not light on flavor. The Framboise pours a deep, clear garnet red liquid, and the beautifully pinkish head dissipates quickly to a thin circle hugging the edge of the glass as the effervescent carbonation s ettles to a more modest level. The nose is big on fresh raspberry puree and sweet preserves. There’s a little farmhouse funk from the spontaneous fermentation, along with notes of bready, unmalted wheat and a distinguishable hint of lactic acid behind it all. More tart than the almost syrupy nose would suggest, the flavor swings from assertively tart to sweet, juicier raspberry notes. Mid-palate trends tart again accompanied by a little tannic dryness, and ends with the berry flavors making an encore. The finish has impressions of berry soda with notes of cranberry and pomegranate juice. That farmhouse funk from the wild yeast of the Zenne Valley is there, too, but it’s not a major player in this iteration of fruited lambic. lindemans.be/en_US @lindemansbeers
TERPENES
Medible Delights Cheesecake
Medible Delights Mini Raspberry Cheesecakes are little treats that you most certainly deserve.
The soft, airy texture melts into a palate-coating, rich mouthfeel from the cheesy egg and sugar mix, and the cracker base is soft and crumbly.
The raspberry sauce isn’t a big sweet punch; instead, it is a balanced addition to the richly flavored and indulgent little treats. There’s a whisper of Cannabis at the end of the flavor profile, which I love because it does not take away from the cheesecake. It reminds you that these are edibles, so don’t overindulge past your tolerance. I’m super modest, so I ate each cheesecake in about three bites between sips of Framboise. medibledelights.com @mdmedibledelights
THE PAIRING
As a pairing, the Framboise is a bright and refreshing companion to the Medible Delights Cheesecake. The beer really entices those sweeter flavors out of the crown of raspberry on the cheesecake. The combination of midpalate dryness and medium carbonation lifts the rich fats of the cheesecake off your mouth and invigorates with sweet and sour fruit. It’s time for another bite.
UNCORKING CHEMISTRY UNCORKING CHEMISTRY
The Parallels Between Wine & Cannabis
WINE AND CANNABIS , which are two of nature’s most controversial and celebrated creations, share a surprising number of chemical similarities. At first glance, these might seem like entirely different worlds — wine, with its centuries-old traditions, and Cannabis, with its new-age renaissance. However, a deeper dive into their chemistry reveals that they are more alike than one might think. From terpenes and flavonoids to anthocyanins and phenolic compounds, both wine and Cannabis are driven by the same molecules that shape their flavors, aromas, overall effect and experience. Let’s take a closer look.
Big Cork Vineyards in Rohrersville, MD
Cherry Pie OG (Granddaddy Purp x F1 Durban) from Sunmed Growers
TERPENES | The Aromatic Architects
Terpenes are the unsung heroes in both wine and Cannabis, responsible for the aromatic profiles that make each wine or strain unique. These volatile organic compounds (VOCs) not only influence the scent and taste but also contribute to the effects and experiences associated with consumption.
In wine, terpenes like linalool, which offers floral and citrus notes, and geraniol, known for its rosy scent, play a crucial role in defining the bouquet of the wine. These compounds are essential in creating the distinct aromatic identity of each varietal, from the bright citrus of a Sauvignon Blanc to the complex florals of a Riesling.
Cannabis is also rich in terpenes, with myrcene, limonene and pinene being some of the most common. Myrcene imparts earthy, musky notes and is often associated with the sedative effects of certain strains. Limonene, on the other hand, provides a bright citrus aroma, which is linked to mood enhancement. Pinene, with its fresh piney scent, is believed to have anti-inflammatory properties. The combination of these terpenes in both wine and Cannabis creates the nuanced aromas and flavors that connoisseurs of both can appreciate.
FLAVONOIDS | Nature’s Wellness Boosters
Flavonoids are another class of compounds that wine and Cannabis have in common, contributing to color and potential health benefits. Quercetin, one of the most abundant flavonoids in both plants, is a powerful antioxidant with anti-inflammatory properties. In wine, quercetin not only contributes to bitterness and astringency but also enhances the wine’s overall stability and aging potential. It’s found in higher concentrations in red wines, where it works alongside tannins to create a robust and complex flavor profile.
Cannabis also contains quercetin, which contributes to the plant’s antioxidant defenses during its growth stage and may have potential therapeutic benefits for consumers. This compound is part of what makes Cannabis such a versatile and potentially health-promoting plant, with effects that go beyond just its psychoactive components.
ANTHOCYANINS | The Colorful Chemists
Anthocyanins are the pigments responsible for the rich red, purple and blue hues found in many fruits and flowers, including wine grapes and Cannabis. In wine, anthocyanins are most prominent in red varieties, where they not only provide color but also contribute to the wine’s flavor and antioxidant properties. As wine ages, anthocyanins and tannins can undergo condensation reactions. These reactions contribute to the deepening and evolution of the wine’s color over time, as well as to the softening of tannins, leading to a smoother mouthfeel.
Similarly, in Cannabis, anthocyanins are responsible for the striking purple and pink colors seen in certain strains, especially under cooler growing conditions. While their role in Cannabis is less about taste and more about visual appeal, anthocyanins still contribute to the plant’s overall ability to tolerate environmental stressors.
THE INFLUENCE OF TERROIR
PHENOLIC COMPOUNDS | The Backbone of Complexity
Phenolic compounds, including tannins, resveratrol and lignans, are critical to the structure and complexity of both wine and Cannabis.
In wine, tannins are responsible for the astringency and mouthfeel, particularly in red wines. They bind to proteins and other compounds in the mouth, creating a dry sensation that is a hallmark of many red wines. Tannins also play a vital role in the aging process, allowing wines to develop more complex flavors over time.
Cannabis contains a variety of phenolic compounds as well, including tannins, which contribute to the plant’s bitterness and astringency. Resveratrol, famous for its presence in red wine, is also found in Cannabis, where it may offer similar antioxidant and anti-inflammatory benefits. These compounds are part of what gives both wine and Cannabis their complexity and depth of flavor.
Terroir — the unique combination of soil, climate and geography that influences the growth of plants — is a concept deeply embedded in winemaking. The terroir of a vineyard can dramatically alter the flavor and aroma profile of the wine produced, with even small changes in soil composition or weather patterns leading to noticeable differences in the final product.
In outdoor Cannabis cultivation, terroir is becoming increasingly recognized as a significant factor in determining the quality and characteristics of the plant. Just as a vineyard in Western Maryland produces a wine distinct
from one in Southern California, Cannabis grown in different regions will exhibit unique traits influenced by local terroir.
The chemical parallels between wine and Cannabis are more than just a curiosity; they offer a deeper appreciation for the complexity and artistry involved in cultivating, processing and enjoying these products. Whether it’s the aromatic terpenes, health-promoting flavonoids or the influence of terroir, the connections between these two ancient plants are profound and multifaceted. So, the next time you sip a glass or sit down for your sesh, consider the shared chemistry that makes each experience so unique and enjoyable.
Cannabinoid testing at The Winery at Bull Run in Centreville, VA.
Cabernet Franc grapes ripening up at Big Cork Vineyards.
Shannon Sweeney checks out Brix sugar levels
Titan of Terps
When it comes to Cannabis industry bona fides, Trichome Technologies founder Kenneth “K” Morrow’s resume is as impressive as they come. Over the past three decades, he’s developed sophisticated grow systems and hash-making techniques and bred numerous award-winning cultivars that have graced the covers, centerfolds and calendars of High Times and the many other Cannabis publications around the world that he’s contributed to. High Times even ranked his garden number one in their top grow rooms of all time in June 1999. But perhaps his most historic accomplishment is becoming the first person on record to extract and isolate terpenes from Cannabis.
A 13-year-old Kenny posing incognito with his Hydro Pot plant.
SEEDS OF SUCCESS
Ken Morrow spent his entire youth around agriculture: first, growing up in Napa Valley, where his parents taught him how to garden; then later in Winters, where he worked at agricultural packing plants. So it’s no surprise that, after first trying marijuana at age 11, his thoughts almost immediately turned to cultivation.
“My friend Richie and I would smoke in his car in front of his house, and every time we’d clean the weed, we’d throw the seeds out the window,” he reminisces. “Well, one of those seeds sprouted in his front yard, and I asked him if I could have it.”
Predictably, the plant died, but Morrow’s lifelong fascination with Cannabis was born. He started reading High Times cover to cover every month, and in 1977, he ordered an all-in-one grow kit called the Hydro Pot from one of the magazine’s ads.
“It was basically a busboy tray with a lava rock, a fish aquarium aerator and a little bit of Miracle-Gro,” he recalls. “That’s the only hydroponic system I ever purchased — I hand-built all of them after that.”
CULTIVATION CAREER
Over the next two decades, Morrow continued to develop his cultivation skills, teaching himself to build complex hydroponic and aeroponic systems despite having no training in horticulture. However, he made up for his lack of formal education through the friendships he forged with the community’s most respected luminaries, including Robert Connell Clarke, Skunkman Sam, Mel Frank, Jorge Cervantes and Ed Rosenthal. And thanks to family connections in the Emerald Triangle, he also gained access to a wealth of rare landraces and heirloom genetics. Eventually, his hard work paid off: With Rosenthal’s help, Morrow’s plants and gardens were soon gracing HT’s pages — including covers and centerfolds — on a regular basis. Of course, growing was still highly illegal back then, so to protect his identity, he was referred to in print as “K.”
TRICHOME TECHNOLOGIES
Morrow wanted to be known as more than a mere letter, though — he wanted to be a brand. So, in 1994, he conceptualized his own Cannabis research and development company called Trichome Technologies. Under Trichome Tech, he continued experimenting with various cultivation techniques and bred over 200 different varietals, including award-winning strains like Ultraviolet (aka Purple Kush) and G-13. After the passage of Prop 215 in 1996, K became a top supplier for the new dispensaries emerging in the Bay Area, such as Berkeley Patients Group and Patient ID Center. That same year, through his friendship with Rosenthal, K had the remarkable distinction of becoming the first Cannabis grower ever interviewed (albeit in shadow with his voice altered) on “60 Minutes” as part of Morley Safer’s marijuana segment “American Enterprise” (which also featured the 1995 Cannabis Cup in Amsterdam).
Trichome Technologies founder Ken “K” Morrow.
HASHING IT OUT
In addition to growing and breeding, Morrow also delved heavily into hash making — using his abundance of trim and shake to make water hash using the technique outlined in Skunkman’s infamous “Sadu Sam’s Secret” pamphlet (see our July 2024 issue). Morrow quickly built on that basic technique: upscaling it to a 32-gallon drum and cooling it using a titanium chiller and producing “ice hash” as early as 1995 (years before the Ice-O-Lator or Bubble Bags). As proof of this claim, Morrow notes that in 1997, he became the second grower ever (Mel Frank being the first) to have their flower and hashish tested at the nation’s only government-sanctioned Cannabis lab at the University of Mississippi — one sample of which was his water hash, which tested at 68% THC.
In April 2000, K penned his first article for HT entitled “Trichome Technologies’ Guide to Making Hash,” in which he outlined his at-home methods for making handrubbed, dry sieve and ice hash — marking the first time that the water hash method was published in the mag. That same year, he also wrote the first article ever published on butane hash extraction in Red Eye Magazine, wherein he detailed the method of “open blasting” using PVC pipe. Of course, he quickly developed methods to upscale that process significantly, producing large quantities of BHO nearly a decade before the dab revolution hit the mainstream Cannabis community. It was these efforts that would soon lead to his most monumental discovery.
TAPPING THE TERPS
In 1996, K had the remarkable distinction of being the first cannabis grower ever interviewed by Morley Safer on “60 Minutes.”
“I went to eliminate the captured moisture, which was in the form of ice, and when I melted the ice with hot water, I was hit in the face with the aromatics of Cannabis terpenes,” he says. “I thought, ‘Wow — obviously I shouldn’t be flushing this down the sink!’”
Thus, in 2012, he became the first person to extract and isolate terpenes from Cannabis. K began collecting the ice between runs and putting it all into graduated cylinders, where it would then melt and separate into a thin layer of purified essence oil atop the water. To maximize his terpene output, K started extracting from fresh plant material rather than dried — at least a year before Colorado concentrate makers Giddyup and Kind Bill came up with their first live resin.
Morrow wanted to get his liquid terpenes (aka “separate”) tested to find out exactly what he had, but the few Cannabis labs around at the time didn’t have the capabilities to do a complete analysis. So K contacted Rick Doblin at MAPS (Multidisciplinary Association for Psychedelic Studies), who recommended he call Dr. Paul Daley, Sasha Shulgin’s research assistant. Dr. Daley, in turn, invited him to Shulgin’s chemistry lab in Lafayette, California — aka “The Farm.”
In his quest to produce cleaner concentrates, K did some research and learned that he could better expel his solvents by utilizing a vacuum drying oven, then purchased one from Chinese laboratory equipment manufacturer Across International. The oven worked great at purging the ethanol and water, but there was a problem: the water that evaporated during the process kept contaminating the vacuum pump, causing him to waste valuable pump oil. K needed a way to prevent condensation from getting into the pump; luckily, Across recommended an accessory called a cold trap separator designed for that very purpose. After ordering and installing the device (and some other parts recommended by their technician), he saw excellent results — it captured all of the moisture, thus preserving the integrity of his oil. But while emptying the trap, he made an unexpected discovery.
“I went to The Farm, and I was there with [Sasha] and Paul Daley … just the three of us doing some of the very first GCMS [gas chromatograph/mass spectrometer] and HPLC [high-performance liquid chromatography] quantification and testing of my separate,” he remembers fondly. The result? Over 100 different terpenes, only half of which they could even identify — more terpenes than had ever been recorded before.
PATENTS & POSERS
K knew he’d stumbled into something big, so rather than write an article to share his new technique as he had in the past, he decided instead to protect his discovery by patenting his methodology.
“My first thought was to teach myself how to write and file a patent application,” he says. “But patents are very expensive, so I also had to get investors and lawyers.”
Filed in 2017, his patent has since been granted in Europe, Canada and Mexico but is still pending in America — held up by a slow, costly bureaucracy and a less-than-cooperative examiner. In the meantime, other companies have since entered the market selling isolated terpenes at exorbitant prices — isolates that Morrow claims don’t even come close to the purity and potency achieved by his low-temperature extraction method.
“I separate the terpenes in liquid form with no heat applied, as opposed to the others, which are steam distillates or hydrocarbon extracts,” he explains. “So the resulting isolate is a superior essence oil of pure terpenes as opposed to a syrupy essential oil that’s a mixture of both cannabinoids and terpenes.”
To clarify, if you’re doing a CO2 or hydrocarbon extraction, you inevitably accidentally reclaim some of those terpenes when you purge the solvent back out of the concentrate. And with steam distillation — where water vapor is percolated through the plant material — the resulting extraction is a “hydrosol,” which contains mostly the water-soluble aspects of the plant’s essence. It’s these hydrosols that producers were allegedly selling as “pure terpenes.”
“[Customers] thought all they were getting was terpenes when it wasn’t,” he says. “Yes, it contains terpenes, but in minimal percentages — the majority of a hydrosol is water. So to be selling hydrosols for $10 a drop is disingenuous.”
Morrow was so indignant about this practice that in August 2018, he wrote an article for HT entitled “The Great Terpene Swindle,” breaking down the different extraction methods and exposing the truth about the Cannabis terpene industry.
RECENT PROJECTS
In 2016, Morrow released his first book, the highly acclaimed “Marijuana Horticulture Fundamentals.” Last fall, he filed more terpene-related patents and is currently working on developing equipment to separate cannabinoids and terpenes from biomass on a commercial scale, cementing his status as one of the most respected and sought-after Cannabis consultants in the world and a true titan of terps.
For more Cannabis history content, and to listen to our Cannthropology podcast, please visit worldofcannabis.museum/cannthropology.
K being interviewed by Morley Safer on “60 Minutes.”
Counterculture chemist Sasha Shulgin checking out K’s terps at The Farm (2012).
K’s isolated terpenes.
One of K’s gardens on the cover of High Times (Sept. 2006 issue).
THERE’S ABSOLUTELY nothing wrong with being nice. Because niceness is something that is severely lacking in today’s self-gratification society. Back around the 1950s, the postman knew every household member by name, and the milkman was a friendly gentleman with a white smile and straight hat. These iconic staples represented the bright American standard that exemplified a high regard for your fellow countryman.
Business deals were ensured with a firm handshake.
Pleasantries shared in that idyllic time were sweet and simple, epitomizing small-town ideals and reinforcing a sense of pride in being the war winners of the world. The greater collective understood that the classic depiction of the Norman Rockwell archetype — be it a boy fishing with his dog or the president caught in a moment of prayer — was what to strive for. Simplicity equated to contentment in the post-WWII era, and conformity was sold as the key to success.
So, what happened?
Well, things changed. Quite dramatically, in fact. Now, too much niceness leads to suspicion. And when received genuinely from a stranger in proximity, the apathydar gets territorial and the creepdar begins to peak.
But what’s so scary about being super friendly? Why do we apply a negative label to the spirited man who offers unsolicited waves simply for a reciprocated smile?
In essence, there really is nothing to fear. We’ve just been manipulated by the controlled narrative to live in terror.
So, relax. He’s probably just baked anyway.
