SOME OF THE BEST HASH WE'VE SEEN IS BEING MADE LOCALLY

The local hash scene has been building quietly for years. Across different approaches - from traditional methods to modern solventless - there’s a deep focus on material, process, and quality that’s long been present, now becoming more visible as the broader cannabis landscape evolves.

We spoke to four local hash makers about their work, their approach, and what they prioritise when it comes to quality. Here’s what they had to say.

BOETA BUDS

Live hash rosin · Full melt bubble hash · Cold cure / piatella-style finishes · Live rosin carts (upcoming)

What do you primarily produce?

“We focus on solventless only - mainly live hash rosin, full melt bubble hash, and selective cold cure / Piatella-style finishes when the resin allows for it.

We’ll also be delving into live rosin carts, while putting a bigger focus on full melt and Piatella-style hash going forward.”

How would you describe your approach or process?

“Single source, fresh frozen always. Small batch washes with a heavy focus on resin quality above all else. We keep it simple - clean inputs, controlled temperatures, and minimal handling from wash to jar.

We also love working with other growers and processing their material, but our main focus and core product will always come from our own garden.”

What sets your work apart?

“We’re growers first. Everything starts in the garden - if the material isn’t right, nothing downstream will fix it. We chase terps over numbers and don’t force returns.We’ve also got serious hours behind the press from working with other growers who’ve trusted us with their material - that experience shows in the consistency of the final product.”

What’s one thing most people overlook when it comes to quality?

“Starting material - 100%. People obsess over wash technique or press numbers, but if your resin isn’t there, nothing else matters. Fire in = fire out.”

HASH LABS

Live hash rosin · Full melt bubble hash

What do you primarily produce?

“We primarily make live hash rosin and also some live full melt hash.”

How would you describe your approach or process?

“Our approach is sustainable, living soil grown, single source, fresh frozen.”

What sets your work apart?

“We are best known for our unwavering commitment and love for quality above all else, as well as our attention to detail.”

What’s one thing most people overlook when it comes to quality?

“The quality of the starting material dictates the quality potential of the extract.”

MELT

Unpressed bubble / isolator hash · Pressed bubble / isolator hash · Piatella · Live hash

What do you primarily produce?

“Melt and DeepSouth Genetics products are sourced from dry material, with both granulated, unpressed bubble / isolator hash and pressed bubble / isolator hash - with temple balls being our primary product. We also produce live products like piatella and live hash, but our main goal from the beginning has been to produce cured resin.”

How would you describe your approach or process?

“We pride ourselves on being a small-batch, home-run operation. From the beginning, we have always used ice water as a form of agitation, and over time we have moved from air-drying to utilising a freeze dryer.

This hasn’t changed our approach to the process - we still follow the teachings of Frenchy Cannoli, BC Bubble Man, Mila Jansen, Nick Tanem, Nasha Extracts, and Whistler Tech.”

What sets your work apart?

“Our products are designed for chillums, tobacco hashies, and dabs. We haven’t seen many people producing traditional-style hash in Cape Town, and we really pride ourselves on being a hash-focused brand, taking care not to blur the lines.”

What’s one thing most people overlook when it comes to quality?

“There are many dimensions to quality, and the industry is growing so fast that it’s hard to pinpoint a single physical characteristic. I do believe quality starts with the farmer’s input.

Preservation is the goal - as a hash maker, I’m only showing the quality of the farmer.”

STRICTLY ORGANIC

Dry sift

What do you primarily produce?

“Dry sift using static tech to purify the sift.”

How would you describe your approach or process?

“My technique uses traditional dry sift methods adapted to modern hash culture. I work with micron-specific mesh screens, rather than traditional natural fibre cloth where the micron size is unknown.

Micron size refers to the size of the trichome head - for example, 150–73 microns captures heads within that range. Single-source strains allow specific terpene profiles and effects to be explored, compared to mixed-strain batches used in traditional sifting countries.”

What sets your work apart?

“My 24 years of hash-making experience sets me apart. From first learning to make hash and charas in India in 2002, to 10 years of making dry sift in the Transkei bush.

Twenty-five years of organic growing experience also plays a major role - you can’t make good hash with bad flower!”

What’s one thing most people overlook when it comes to quality?

“The flame test - seeing whether it bubbles or not - is one of the easiest ways to check quality, and I think many consumers are unaware of this.”

While each maker approaches the craft differently, the fundamentals remain the same - quality starts with material, and is carried through process and handling.

The local scene is still developing, but the standard is becoming increasingly clear.

Higher Education.