Blue River Terps has brought to market a concentrate with a new take on terpenes and technology. This company hit the Massachusetts scene recently and their innovations are crafted by people who are experts in extraction. Tony Verzura leads the team and is someone with an impressive array of knowledge and skills. Having created some of the first legal concentrates back in the early 2000s in Colorado, he’s now bringing his experience to the East Coast.
Root Beer Float live rosin is made with a solventless separation process to extricate the best of the plant’s resin glands by use of ice-water extraction. This process is now considered to be the best and most natural way to make concentrates, ensuring your dab won’t have any extra chemical additives.
With a huge focus on terpenes, this live rosin is extremely aromatic and flavorful. Caryophyllene is the most dominant with 38.22mg present, and may smell familiar as it is also found in many natural herbs and spices such as black pepper, basil and oregano. It can be spicy, with a warmth to the nose similar to the effects of cinnamon and cloves.
Scooping out a dab of Root Beer Float live rosin is reminiscent of the look and texture of caramel sauce and it’s easy to forget this isn’t a decadent dessert. The composition is perfect and a dabber with a larger shovel side will be the best tool to use. Flavor-wise, expect nothing short of absolute smoothness with unique notes of blood orange and sugar.
An interesting fact about this product is that it does not already contain high amounts of Delta-9 THC – instead it has 69.35% THCa, which does not become psychoactive until heated. This seems to be the reason why this concentrate is shelf-stable and doesn’t need to be refrigerated like other rosins on the market.
The effects bring a potent sense of euphoria with a touch of trippy visuals that make the world suddenly appear a bit more colorful, bright and alive. Laughing is easy and light conversations are effortless – bubbly, happy and smooth – just like a root beer float!
This article was originally published in the June 2022 issue of Northeast Leaf.
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