That was the seventies and early eighties you're think of, mate. All a thing of the past. Nowadays it's science. It's become a lot more nuanced than most people realize. To me, wine is just minging fermented grapes, and honestly, none of it smells particularly good. But after the last 30 to 40 years of selective crossbreeding of different cannabis strains, breeders have developed an enormous range of varieties with very different aromas and flavors, largely because of their different terpene profiles and the other volatile compounds that I mentioned. At this point, I think many of these flavor profiles are produced intentionally. Growers and breeders seem to have learned which genetics produce particular aromas and flavors, and they selectively breed them to develop the characteristics they want. That said, I’ve smelled some cannabis in Thailand that smelled exactly like mangoes, and I suspect some of it may have been treated with artificial flavoring or fragrance. If it doesn’t have at least a little bit of that characteristic cannabis funk to it, I’d be suspicious that what I’m smelling isn’t entirely natural. If you really want to understand what I’m talking about, rather than dismissing it as connoisseur fluff, put the landrace stuff aside for a minute and try five different indoor grown strains. The differences in their aromas and flavors should immediately become pretty obvious.
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