California hashish shoppers 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 Excessive Instances High Hashish Chef Mike Moya and Rene Bosquez, the corporate mentioned in a press launch that it’s the first Mexican-owned hashish edibles model in California.
The brand new gummies mix conventional Mexican taste mixtures right into a gummy with two milligrams of THC. Traditional tantalizing choices embrace piña colada, margarita, horchata, and chili watermelon, described as a “a wild palette of scorching and spicy adopted by candy, 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 “actually uncovered me to so many superior taste profiles I needed to discover a approach to convey these flavors to the hashish trade,” he mentioned in a digital interview with Excessive Instances. “That’s how our chili watermelon gummy was created. It’s greater than only a gummy, it’s a reminiscence coming again to you as quickly as you style it. That was the objective.”
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 singular extraction and coconut oil infusion course of produces a full-spectrum oil that retains the helpful hashish compounds and ends in 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 trade to one thing new, a profitable mixture that he’s been perfecting for years.
“It began in El Paso, Texas once I acquired maintain of some Bitter Diesel shake and made probably the most stunning butter I’ve made to at the present time,” he remembers. “I then moved to California with a objective to turn out to be a hashish chef. On the final SoCal High Times Cannabis Cup I used to be lucky sufficient to compete within the High Hashish Chef Competitors and win all of it. That opened up the doorways and allowed me to showcase my edibles.”
The publicity Moya obtained ultimately landed him a deal as the company chef of Very good, permitting him to create Dulze’s merchandise at a licensed hashish facility in Santa Ana, California. However his success hasn’t come simply, significantly with the appreciable obstacles to entry into the regulated hashish trade.
“This has positively been the hardest journey in my life up to now. It’s been six years of lengthy hours, late nights, a number of miles, and positively so, a lot smoking,” he mentioned. “However I’ve poured all the things I’ve into making this venture a actuality. There’s been a variety of sacrifices made to get so far. Limitations will hold coming however with my superior group we are going to keep true to our virtues and hold our objectives larger than ever.”
Lab-tested and abuelita accepted, Dulze hashish gummies are at present accessible completely at Dr. Greenthumb’s dispensary in Los Angeles. Extra details about the model is offered online.