California hashish customers have a brand new choice in edibles with the current launch of Dulze, a brand new line of infused gummies that includes the flavors of Mexico. A collaboration between High Times Top Cannabis Chef Mike Moya and Rene Bosquez, the corporate stated in a press launch that it’s the first Mexican-owned hashish edibles model in California.

The new gummies mix conventional Mexican taste combos right into a gummy with two milligrams of THC. Classic tantalizing choices embody piña colada, margarita, horchata, and chili watermelon, described as a “a wild palette of hot and spicy followed by sweet, soothing, and juicy watermelon flavors.”

Dulze’s merchandise are impressed by Moya’s life experiences as a Hispanic particular person raised within the border city space of Juarez, Mexico and El Paso, Texas, which “really exposed me to so many awesome flavor profiles I had to find a way to bring those flavors to the cannabis industry,” he stated in a digital interview with High Times. “That is how our chili watermelon gummy was created. It’s more than just a gummy, it’s a memory coming back to you as soon as you taste it. That was the goal.”

Moya characterizes Dulze’s gummies as a real plant-to-palate product, manufactured by sourcing the very best high quality components and hashish California has to supply. A novel extraction and coconut oil infusion course of produces a full-spectrum oil that retains the helpful hashish compounds and leads to a extra constant impact. And with solely two milligrams of THC per piece, the gummies are excellent for microdosing or for studying the proper dose to attain the specified impact.

Nostalgia And Novelty In One Product

With Dulze, Moya has the chance to offer the Hispanic group nostalgic flavors whereas introducing the hashish business to one thing new, a successful mixture that he’s been perfecting for years. 

“It all started in El Paso, Texas when I got hold of some Sour Diesel shake and made the most beautiful butter I have made to this day,” he remembers. “I then moved to California with a goal to become a cannabis chef. At the last SoCal High Times Cannabis Cup I was fortunate enough to compete in the Top Cannabis Chef Competition and win it all. That opened up the doors and allowed me to showcase my edibles.”

The publicity Moya acquired ultimately landed him a deal as the company chef of Superb, permitting him to create Dulze’s merchandise at a licensed hashish facility in Santa Ana, California. But his success hasn’t come simply, significantly with the appreciable boundaries to entry into the regulated hashish business.

“This has definitely been the toughest journey in my life so far. It’s been six years of long hours, late nights, lots of miles, and definitely so, so much smoking,” he stated. “But I have poured everything I have into making this project a reality. There’s been a lot of sacrifices made to get to this point. Barriers will keep coming but with my awesome team we will stay true to our virtues and keep our goals bigger than ever.”

Lab-tested and abuelita permitted, Dulze hashish gummies are at the moment obtainable solely at Dr. Greenthumb’s dispensary in Los Angeles. More details about the model is on the market online.

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