The Somm Journal

{ SOMMjournal.com } 103 SEEKING CERTIFICATIONS Any somm worth their pin will tell you that an unquenchable thirst for wine and spirits education is at the heart of what it means to be a sommelier. There's a big beautiful world of wine out there to explore: One could spend a lifetime with noses both in books and in the glass with - out mastering all there is to learn. Cannabis isn't so different. In fact, due to the slowly lifting veil of prohibition, many questions remain largely unanswered about the plant. Much can still be done to deepen understanding of flavor analysis, the complicated interplay of cannabinoids and terpenes, and what role terroir plays in cannabis cultivation, among countless other topics. So, what's a budding budologist to do if they want to hone their knowledge of the plant? Unfortunately, there's not yet a certification system akin to what we see in the world of wine and spirits, where in-depth educational opportunities and corresponding career paths abound. How - ever, some emerging programs such as the Trichome Institute and Sativa Science Club are joining longstanding cannabis educa- tional outposts like Oakland, California's Oaksterdam University, which walks students through the plant's life cycle from seed to smoke. While these programs are working to create some sort of educational framework for consumers to understand how to culti - vate and consume cannabis, the foundation they're laying is still quite rudimentary com- pared to the complexities closely examined in the world of wine. That's not to say there isn't an equal abundance of material regarding the trichomes of late-harvested versus dry-farmed flower; full-sun biody - namic versus light-deprivation cultivation techniques; or how the body metabolizes rare cannabinoids when ingested in edible form. These barely scratch the surface on cannabis-related topics that could be ex - plored further in an academic forum. The grim fact of the matter, though, is that people in this country are still going to jail for this plant, and the U.S. government's classification of cannabis as a Schedule 1 drug has driven cannabis research into the private sector. As a result, the existing patchwork of data and knowl - edge lives somewhere between corporate interests and intergenerational wisdom passed from grower to grower. STRIVING FOR SERVICE Given this status quo, perhaps it's unsur- prising that there are no formal educa- tional avenues for the true "cannaseur" just yet. But even if there were meaningful certifications to be had, where would that take the cannabis sommelier career-wise? The current legal landscape essentially limits cannabis sales to off-premise spaces, where retail dispensary employees—bud - tenders, as they've become known—are the sole gatekeepers of guest interaction. If you've ever visited a dispensary, you already know that this budtender experi - ence can run the gamut from helpful and informative to quite literally dazed and confused. Could a finely tuned certification program forge a new class of educated and engaged cannabis professionals? We can't predict the future, but emerging organizations like Budtender Fight Club, a traveling educational series, are already aiming to provide a path for career advancement as the cannabis industry continues to take shape. Yet, the true future of the cannabis som - melier lies in the on-premise space. At the time of writing, no "cannabis restaurant" or "cannabis bar" legally exists in the United States, though the City of West Hol - lywood will soon announce the winners of a handful of highly competitive permits that would allow for sale and consumption in a restaurant-like environment. (Under existing law, these businesses will still be prohibited from carrying both cannabis and alcohol licenses.) Despite some limitations, these permits should establish spaces where hospitality can be built into the cannabis experience and where chefs and ganjiers can work together to conceptualize and implement an entirely new standard of service. What exactly this service will look like is still, of course, undetermined: Will there be table - side tasting techniques where a cannasomm explains the nuance of flavor and how to match it with food? Will there be experts whose goal is to guide guests comfortably through an edibles experience? Or will there be a classic sommelier whose curated wine list has a designated cannabis-pairing section, complete with a cannabis humidor for guests to select their ideal strain? The possibilities are seemingly endless, and like the organizations paving the way for formalized certifications, advocates in the onsite consumption space are rising in influence. The California-based group Crop-to-Kitchen Community (C2K), helmed by some of the leading taste - makers in the culinary cannabis space, is actively advocating for sensible regulations that would expand the reach of onsite cannabis consumption—possibly even for bar and restaurant spaces where you can order a glass of Pinot as your date puffs on a Granddaddy Purple vape pen. As these spaces open up, so too will the service model of prospective cannabis sommeliers. Until then, make sure to check out upcoming issues of The SOMM Journal as we explore these intersecting worlds and advocate for the successful, inclusive future of this burgeoning industry. To learn more about cannabis' onsite consumption model or to suggest topics for upcoming columns, contact Rachel Burkons at rachel@thecleverroot.com. PHOTO COURTESY OF HUBBARDSTEVE VIA ADOBE STOCK "Due to the slowly lifting veil of prohibition, many questions remain largely unanswered about the plant. Much can still be done to deepen understanding of flavor analysis, the complicated interplay of cannabinoids and terpenes, and what role terroir plays in cannabis cultivation."

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