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Best in Grass Awards: Help Crown Arizona’s Best Cannabis

(Photo courtesy of Best in Grass)

Best in Grass Awards: Help Crown Arizona’s Best Cannabis

Jan 26, 20263 min read

Arizona’s cannabis community is about to take center stage. Best in Grass, a national cannabis judging competition and product-feedback platform, is officially launching its first statewide Arizona competition, giving everyday consumers a chance to discover, sample, and judge the best cannabis products in the Grand Canyon State.

Just 2,600 Arizonans will have the opportunity to participate as official judges by purchasing curated Best in Grass Judge Kits at select dispensaries across the state. These limited-release kits put real consumer experience at the forefront—turning honest feedback into meaningful insights for brands and shoppers alike.

What’s Inside the Best in Grass Judge Kits

Each Judge Kit is thoughtfully curated with Arizona-grown cannabis products across 12 recreational categories, including:

  • Indica, Sativa, and Hybrid Flower
  • Pre-Rolls and Infused Pre-Rolls
  • Solvent and Non-Solvent (Rosin) Vape Pens & Cartridges
  • Solvent and Non-Solvent Concentrates
  • Edibles (Gummies and Non-Gummies)
  • Syrups and Beverages

In total, this year’s competition features 58+ Arizona brands, 115 product entries, and hundreds of thousands of grams of flower, concentrates, vapes, and edibles. Judge Kits range from $35–$75 (before tax) depending on category and are sold first-come, first-served. In Tucson, Judge Kits are available at Botanica Dispensary.

Judges will evaluate products based on aesthetics, aroma, taste, and effects, submitting detailed feedback through March 29. Winners will be announced during a live, in-person awards celebration in Phoenix on April 22.

(Photo courtesy of Best in Grass)

Tucson Doobie’s Chrissy Mance Joins the Judging Panel

Adding a distinctly local voice to the competition, Chrissy Mance, founder of Tucson Doobie, will be judging select categories and providing direct feedback to participating brands.

Known for her connection to Arizona’s cannabis scene and her role in spotlighting standout products through Tucson Doobie, Chrissy will be sharing what resonated with her—from flavor profiles and effects to overall experience.

👉 Stay tuned to Tucson Doobie’s Instagram and upcoming articles to see which products stood out to Chrissy and why. If you’ve ever wondered how industry tastemakers evaluate cannabis, this is your chance to follow along in real time.

Where to Get Your Judge Kit in Tucson

Tucson cannabis fans can pick up their Judge Kits locally at Botanica, one of the featured retailers for the Arizona competition.

Judge Kits go on sale Saturday, January 24, and availability is extremely limited—once they’re gone, they’re gone.

A New Era of Cannabis Competitions

Founded by former High Times executives, Best in Grass was created to modernize cannabis competitions by centering real consumer experience. Instead of celebrity judges or closed-door panels, Best in Grass empowers everyday cannabis users—including the canna-curious—to explore products, discover what fits their lifestyle, and influence product innovation through transparent feedback.

That feedback doesn’t disappear, either. Participating brands receive detailed consumer data that can directly shape future products—making Best in Grass as valuable for producers as it is for judges.

As co-founder Mark Kazinec explains, Arizona’s vibrant cannabis community made it a natural fit for launch, and the response is expected to be strong.

(Photo courtesy of Best in Grass)

Want to Judge for Yourself?

If you’ve ever wanted a say in what truly deserves the title of “Best in Grass,” now’s your chance.

✔️ Pick up a Judge Kit at Botanica starting January 24
✔️ Sample, score, and submit feedback by March 29
✔️ Watch the winners crowned April 22
✔️ Follow Tucson Doobie to see what Chrissy loved most

For full contest rules and participating retailers, visit bestingrass.io—and don’t wait. Arizona’s cannabis community is judging, and the best seats are limited.

Article written by:

Tucson Doobie

Tucson Doobie

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LAST CALL!

It’s the final day of @Sonoranrestaurantweek (September 13, 2026)! There’s still time to enjoy the great eats and deals across Tucson. Take a look at the menus on Tucsonfoodie.com/srw. 

Tag the restaurants that you loved the most! Thank you to everyone for being part of this incredible week.

Produced by Tucson Foodie 
Presented by @Visittucson 

#sonoranrestaurantweek #tucsonLAST CALL! It’s the final day of @Sonoranrestaurantweek (September 13, 2026)! There’s still time to enjoy the great eats and deals across Tucson. Take a look at the menus on Tucsonfoodie.com/srw. Tag the restaurants that you loved the most! Thank you to everyone for being part of this incredible week. Produced by Tucson Foodie Presented by @Visittucson #sonoranrestaurantweek #tucson
@Tortillaschiwas is currently in its soft opening at 914 N. Grande Ave. in Barrio Hollywood, inside the former Grande Tortilla Factory.

Phoenix restaurateurs Armando Hernandez and chef Nadia Holguin, a James Beard-nominated duo originally from Chihuahua, Mexico, are behind the restaurant.

Tortillas Chiwas is currently open Thursdays through Saturdays from 5–10 pm with 38 seats. Reservations are available on OpenTable.

Photos by @tortillaschiwas 
Read @jackie_tran_’s article on Tucsonfoodie.com

#tucsonfoodie #tucsonnews@Tortillaschiwas is currently in its soft opening at 914 N. Grande Ave. in Barrio Hollywood, inside the former Grande Tortilla Factory. Phoenix restaurateurs Armando Hernandez and chef Nadia Holguin, a James Beard-nominated duo originally from Chihuahua, Mexico, are behind the restaurant. Tortillas Chiwas is currently open Thursdays through Saturdays from 5–10 pm with 38 seats. Reservations are available on OpenTable. Photos by @tortillaschiwas Read @jackie_tran_’s article on Tucsonfoodie.com #tucsonfoodie #tucsonnews
After 4pm, @Talegacoffee at 177 N. Church Ave. transforms into @_Velvetcowboy, serving cocktails, tapas, and late-night bar energy. Velvet Cowboy’s grand opening is Oct. 16, with upcoming events including drag brunches, DJs, and live music.🪩

This weekend’s hours are Saturday from 2pm to midnight and Sunday from noon to 10pm. Featured in this video is the Chilte(penis) martini special, made with chiltepin vodka, agua de chiltepin, and pickle juice, available until they sell out.🍸

“Opening this place feels a little surreal. To now have a space where we can bring together coffee, food, art, booze, and all the weird things we love feels like a reflection of how far we’ve come.” —Tyler Melo 

Read @jackie_tran_’s article on Tucsonfoodie.com

#tucsonnewsAfter 4pm, @Talegacoffee at 177 N. Church Ave. transforms into @_Velvetcowboy, serving cocktails, tapas, and late-night bar energy. Velvet Cowboy’s grand opening is Oct. 16, with upcoming events including drag brunches, DJs, and live music.🪩 This weekend’s hours are Saturday from 2pm to midnight and Sunday from noon to 10pm. Featured in this video is the Chilte(penis) martini special, made with chiltepin vodka, agua de chiltepin, and pickle juice, available until they sell out.🍸 “Opening this place feels a little surreal. To now have a space where we can bring together coffee, food, art, booze, and all the weird things we love feels like a reflection of how far we’ve come.” —Tyler Melo Read @jackie_tran_’s article on Tucsonfoodie.com #tucsonnews
@Tucsondoobie’s infused dinner series returns Sunday, Sept. 20, with chefs @chefmattlove and @chefroselena!🌿

The five-course dinner features playful takes on familiar favorites, including carne asada frites, a Sonoran hot dog-inspired tarte tatin, and a Gansito-inspired chocolate dessert.

The dinner runs from 6–9 pm near downtown Tucson. Tickets include the five-course meal, mocktails, sponsor experiences, a gift bag, and @tucsonprimeleaf product samples.

🎟️ Doobie members: $110
🎟️ Non-members: $150

The exact location will be emailed to ticket holders before the event. Membership is available during checkout.

🔗 in bio

MENU

COURSE 1 / AMUSE-BOUCHE 
*“Yu-Tang Crab Ain’t Nuthin To F*** Wit!*
-Goat/C.R.E.A.M. Cheese Crab Rangoons
-Taki Powder
-“Yu-Tang” Sauce (Yuzu Sweet & Sour)
-Orange Ash
-Green Onion Curls

COURSE 2 / APPETIZER 
*Purple Haze Carne Asada Frites*
-Smoked Coffee Guallijo Tri-Tip
-Melted Oaxaca
-Savory Avocado Mousse
-Purple Potato Shoestring Frites
-Heirloom Tomatoes
-Pickled Onion Powder

COURSE 3 / PALATE CLEANSER
*Agua-CHILL-e Slushie”* 
-Cucumber Serrano Granita
-Caramelized Chamoy Bowl
-Tajin
-Infused Mint/Basil Oil

COURSE 4 / MAIN ENTREE 
*Sonoran Dog(ish) Tarte Tatin*
-Beef Franks
-Mexican Coke Glazed Bacon
-Carmelized Shallots
-Refried Beans
-“Bolilo Style” Tarte Crust
-Jalapeño Mustard Crema
-Cherry Tomatoes
-Smoked Chile Guero

COURSE 5 / DESSERT
*Gansito à la Mode*
-Chocolate-glazed gâteau,
-Strawberry confit,
-Toasted marshmallow mousse,
-Mexican vanilla semifreddo
-Chocolate crisp.

Photo by @dalton.voss 
#tucsonlocal #tucsonevents@Tucsondoobie’s infused dinner series returns Sunday, Sept. 20, with chefs @chefmattlove and @chefroselena!🌿 The five-course dinner features playful takes on familiar favorites, including carne asada frites, a Sonoran hot dog-inspired tarte tatin, and a Gansito-inspired chocolate dessert. The dinner runs from 6–9 pm near downtown Tucson. Tickets include the five-course meal, mocktails, sponsor experiences, a gift bag, and @tucsonprimeleaf product samples. 🎟️ Doobie members: $110 🎟️ Non-members: $150 The exact location will be emailed to ticket holders before the event. Membership is available during checkout. 🔗 in bio MENU COURSE 1 / AMUSE-BOUCHE *“Yu-Tang Crab Ain’t Nuthin To F*** Wit!* -Goat/C.R.E.A.M. Cheese Crab Rangoons -Taki Powder -“Yu-Tang” Sauce (Yuzu Sweet & Sour) -Orange Ash -Green Onion Curls COURSE 2 / APPETIZER *Purple Haze Carne Asada Frites* -Smoked Coffee Guallijo Tri-Tip -Melted Oaxaca -Savory Avocado Mousse -Purple Potato Shoestring Frites -Heirloom Tomatoes -Pickled Onion Powder COURSE 3 / PALATE CLEANSER *Agua-CHILL-e Slushie”* -Cucumber Serrano Granita -Caramelized Chamoy Bowl -Tajin -Infused Mint/Basil Oil COURSE 4 / MAIN ENTREE *Sonoran Dog(ish) Tarte Tatin* -Beef Franks -Mexican Coke Glazed Bacon -Carmelized Shallots -Refried Beans -“Bolilo Style” Tarte Crust -Jalapeño Mustard Crema -Cherry Tomatoes -Smoked Chile Guero COURSE 5 / DESSERT *Gansito à la Mode* -Chocolate-glazed gâteau, -Strawberry confit, -Toasted marshmallow mousse, -Mexican vanilla semifreddo -Chocolate crisp. Photo by @dalton.voss #tucsonlocal #tucsonevents