Let’s be blunt with Boris: What is Rosin?

Let’s Be Blunt with Boris – What is Rosin? – Episode 2 transcription

Thanks for joining us for another episode of “Let’s Be Blunt” with me, Forrest, The Hash Guy. Today, we’re going to talk about rosin — where did it come from, how it’s made, and what are the best ways to consume it. So let’s get into it.

First thing we’re going to talk about in rosin is that it came from a pretty dinky, weird place. It’s not like we immediately had industrial-level minds to process oil out of a flower. So, in the olden days, we just had — for those of you that might have done this or been around this, I obviously can’t admit to nor deny being around this — you could just get that out with butane or some mix of light hydrocarbons coming out of the cans we were buying.

You could melt that down and kind of get the butane out. If you had a vac oven, that was even easier. But you had to go through a lot to get a cannabis extract.

Then around 10, 15, 20 years ago, people started posting on forums, and you started hearing about people using hair straighteners. Like, “What the hell’s using a hair straightener?” They would take a hair straightener, some parchment paper, put a flower in there, and if it was really oily flower, you could press it down. They’d hold it for a while, and the entire flower would flatten.

And maybe — if you were lucky and the weed was good — you’d get a little line of oil coming out the sides. That was called rosin. Honestly, I don’t even know who to credit with that, but it’s out there, and that’s what we use now.

Anytime you see an “O,” that means it’s a solventless process. That means they process hash, then they use that hash and press it down. The pressing of hash has been around for thousands of years. You go back to Morocco or Afghanistan — they would preserve loose hash underground where it stayed around 60 degrees.

When they were ready to sell or ship it, they’d take it out, wrap it in cotton cloth, and press it down using machines. This would push out moisture, and what you’d get is an oxidized outer layer that turned dark, while inside you had this creamy, chocolatey-smelling hashish.

That’s what the world came to know in the ’60s, ’70s, and ’80s through Amsterdam cannabis culture, then Thailand, and eventually here. Once legalization happened, we moved to industrial-level machinery and extraction processes — CO2, butane, alcohol — similar to what’s used in other industries for extracting aromatics.

That’s where live resin came from — made from live plants — similar to how we make live ice water hash. Today, you’ll most commonly see cured batter, rosin batter, butter, or sauce. Sometimes it’s not labeled clearly, but you’ll notice either a juicy terpene layer, a Play-Doh-like texture, or something whipped.

The beauty of batter and butter is flexibility. You can refrigerate it or leave it out. Even if you forget to put it back in the fridge overnight, it’ll still hold up for a few weeks. Still, always check the label — look at harvest date, packaging date, and expiration.

Rosin can last a long time if properly refrigerated, but make sure you’re getting it cold at the dispensary. And if possible, smell it before buying — your nose knows. That aroma is what you’ll experience later. Not all dispensaries allow that, though.

Generally, rosin is used for dabbing. You can use glass rigs, Puffco devices, or other electric rigs. Personally, I like a Terp Slurper at home and an electric unit when traveling.

The best way to experience rosin is low-temp dabs — around 400–500°F — especially if it’s your first time. That lets you taste the full range of flavors. You might smell one thing, taste another on inhale, and something different on exhale. That’s the magic of it.

Our facilities today are extremely high-quality — using RO water, tight standards, and careful processes. What’s exciting is how the rosin revolution that started in California is spreading nationwide.

We’re now seeing strain-specific beverages and gummies. For example, papaya is one of my favorite strains. Using low-and-slow processing, we can turn rosin into oil for edibles that actually taste like the strain — not just generic fruit flavors.

Beyond dabbing and edibles, you can also smoke it. Rosin vapes and hash oils are great solventless options.

With solventless vapes, the rosin is gently heated — low and slow — to avoid burning off terpenes while still decarboxylating THCA into delta-9 THC. That’s critical. If you don’t decarb properly, you won’t fully activate the THC.

That’s why joints burn hot — they decarb instantly. Vape oil needs controlled heat over time. Once fully decarbed, the oil can be used in vape pens and will vaporize properly.

Rosin pens are great for preserving flavor and usually come in half-gram sizes for that reason. The whole point of rosin is flavor preservation — like opening a jar on harvest day.

If your vape has variable temperature, start low and work your way up. That helps preserve flavor and extend the life of the oil.

Finally, there are hash holes.

Despite the name, they don’t always contain traditional hash — rosin counts too. A hash hole is a joint with a line of rosin rolled down the center.

It’s probably the most wasteful way to use rosin — but also one of the best experiences. You get the ritual of smoking a joint, but with enhanced flavor the entire time.

Done right, it burns like a donut — a hole down the center — with oil bubbling and infusing the flower as it burns. Most high-quality hash holes are hand-rolled.

They’re great for sharing, great for parties, and a solid way to elevate the experience beyond just standard joints.

So that’s rosin — from its humble origins to what it is today, how to consume it, and how it shows up across products.

Hope you enjoyed it. Please like and comment your questions below, and thanks for letting me be blunt. Until next time.