Animal Face Traditional Hash by Carmel Cannabis: A Certified Ganjier Review

With roots firmly set in the legacy market, Carmel’s team is a fusion of experience, talent, and devotion to craft cannabis. Unlike most, they follow a proven, age-old formula aimed at nurturing their plants to their full potential, rather than simply growing ‘product’ to ship to market. This fact means Carmel has stood the test of time as a ‘go-to’ in the Canadian craft market, which is no small feat. “We were disappointed in the lack of companies actually focusing on the consumer, on delivering unique and memorable experiences,” Dustin, the cofounder of Carmel Cannabis, said on the company blog in 2020 As craft cannabis should be, the plants are dry trimmed by hand, properly slow cured to the correct humidity, and never, ever irradiated – which no cannabis should ever be. As Frenchy Cannoli used to emphatically state, “Hashish is the finest and final expression of the cannabis plant.” Without exceptional cannabis, you simply can’t have exceptional hash. As a devout student of Frenchy’s work, I passionately believe hash making is an art, and like so many, is a deeply underappreciated one. As I’ve said, there is no hiding your work when it comes to traditional hash. The proof is always in the melt.

Animal Face Hash

I have the pleasure of showcasing Carmel Cannabis’s “Animal Face” traditional hash. Bred by Seed Junky Genetics, Animal Face is a cross between Animal Mints and Face Off OG and is a known heavy hitter in the market. Each hash-filled ceramic jar out of Carmel’s doors is washed and pressed by Boyd McComb, Carmel’s lead hash maker, who is a 20-year veteran of the craft and a devout student of Frenchy as well. Just two years ago, Boyd helped establish Carmel’s hash program, which has grown steadily since, and is even keeping things in-house by working the lab with his son, teaching him the trade. It was at one of Frenchy’s ‘Lost Art of the Hashishin’ classes held in 2019, where Boyd and I first met and hit it off, and where we fittingly reconnected earlier this year. It was easy to see his passion for the plant the first time we met, and it’s easy to see that he has naturally brought that enthusiasm to the process here at Carmel.