June 13, 2025 • 55 mins
The quest for the perfect dab led Hugo Leandre and Jordan Dickinson down a path they never expected. What began as a customer-budtender relationship at a medical dispensary transformed into one of Canada's most respected cannabis extract companies – Sauce Rosin Labs.
In this captivating conversation, Hugo and Jordan reveal the origin story behind their premium solventless products that have set the standard in the legal market. Their journey from amateur enthusiasts to master extractors showcases the power of passion and precision in an industry where quality cannot be faked. As Jordan explains, "The rosin is the patient and the rooms are basically the operating rooms" – a testament to their clinical approach to creating clean, flavorful concentrates.
The duo breaks down their meticulous process for selecting strains and farmers, sharing stories about their flagship Grease Bucket and the community they've built across provinces. They detail how they conduct test washes, their uncompromising quality standards, and why "fire in, fire out" is more than just a catchy phrase – it's their guiding philosophy. Farmers from Nova Scotia to Quebec play crucial roles in their success, proving that great rosin begins with exceptional cultivation.
Between dabs from the live audience bar, we get exclusive news about Sauce Rosin's expansion into British Columbia and Newfoundland, plus details about upcoming products including their Purple Poison OG and classic Bubble Gum rosin. Their journey represents the evolution of Canada's legal cannabis market – from basic flower to craft concentrates that rival anything in the legacy market.
Follow @saucerosinlabs on Instagram to stay updated on new releases and where to find their products. Whether you're a seasoned dabber or curious about premium extracts, this episode offers a fascinating look into the art and science behind Canada's finest rosin.
To stay in the loop on our latest episodes, follow us on Instagram (@higherorbit), and YouTube (@higherorbit), and don't forget to subscribe to our podcast on Apple Podcasts or Spotify.
Or send us an email: info@higherorbit.ca.
Thank you for your unwavering support. We're excited to bring you even more awe-inspiring content in the near future.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Minus 10, 9, 8, 7, 6, main engine start 4, 3, 2, 1.
Speaker 2 (00:12):
I'm Sean and I'm Charlie and this is our event.
We made it.
I am so pumped.
This is really dope.
We're not at the back of theshop, we are not.
We're in an alternate universe.
Yeah, I'm gonna look at thewhole time piece.
(00:34):
What time is it?
I don't even know where we areopen, though.
I've transformed to a place oneglinton yeah, and the sound is
very good to a cool coffee shop.
Yeah, beside, yeah, beside adispensary.
Yes, that we love that, we love.
Yeah, it's independently owned.
Yeah, if you're ever in thearea at Bathurst and Eglinton,
I'm really enjoying it.
(00:54):
It's like I admire it.
Don't vibe.
They're right beside this coolcoffee shop, half way down the
hill.
Yeah, made a killer Killer IceCoffee.
I'm Jack on Caffeine.
I'm happy to be here Dabbed out.
I'm dabbed out.
Shout out to Alan.
Yeah, yeah, our boy from HybridVisions, and I can't wait.
And he's manning the dab bar aswe speak in the live audience.
(01:15):
Let's hear some noise.
Charlie loves it.
Sean's killing me.
I love it.
I can't wait to introduce HugoLeandre Gant.
Sean, yeah, but do I had to sayit?
Yeah, but I would do.
Yeah, I would do.
(01:36):
Founder and CEO.
And Jordan Dickinson, founder,master grower and head of the
Sauce Rosin teams.
We love Sauce Rosin.
I feel so blessed they can makethe time to come see us.
They're coming all the way fromthe East Coast, don't you know
those East Coasters?
I love them, I know I'm justyou know.
That just adds how much I loveSauce Rosin Labs.
(01:58):
I already love them.
We've been trending.
The product leads to itself.
I just love the jars of theirs.
They're just delicious termsand there really is no
comparison in the legal market.
Yeah, um, there are some peoplecoming up and out and trying to
make a statement and Iappreciate that.
I guess I have to have it.
(02:19):
But, um, you know, let's bereal.
I mean, I guess it's tough.
It's tough, it's tough to be aa legal rosin maker.
Yeah, but not when you'remaking really good trips like
sauce.
So I'm really excited to havethem on the show.
Absolutely, dude, absolutely,it's going to be really cool.
I really, uh, can't expressenough, I don't know enough, and
(02:48):
or you know all the deliciousrosins and techniques, but yeah,
well, we can talk to jordan andhugo a little bit more about
what the secret sauce is I guessyeah, yeah
yeah, no, it's been like a nicemedicine.
It's been a long time sincewe've had an episode and it
feels kind of cool that we cancome back and do something
really special, like live likethis.
You know, um, why did we take abig break, charlie?
What do you mean?
(03:09):
Well, I'm just addressing theelephant in the room.
We haven't put out a show insome time and it just feels good
to be back.
Oh, yeah, I'm trying to say I'mnot trying to put a oh, that's
what you mean.
I mean I had a baby.
Uh, he definitely had a baby.
That's the hard thing to do,super intense, and then like
weird autoimmune, I don't evenknow your body shutting down on
(03:31):
you and like trying to run abusiness with me and still, like
you know, support a baby at thesame time.
It's crazy things, but you didthe dude and you're really like
thriving.
So pat yourself on the back.
You know.
Yeah, you're killing it.
Yeah, thanks, dude.
No, no, no, feeling all right,I guess.
But obviously navigating thatjourney is hard and like
(03:51):
realizing the like maybe you'vebeen using cannabis.
The whole time is like I don'tknow, a medical user kind of.
I hate to say it, but like hey,man, if you're using it to get
sleep, you're using it to likefunction and have like a better,
um, you know, life andwellbeing, yeah, and there's
(04:13):
nothing to be worried about.
Yeah, no, and in that respect,like dabs and like, certainly
really nicely, it has beenreally helpful, has it?
Yeah, definitely, dude.
What have we been smokinglately?
We were smoking that, uh,flower wise anyways.
(04:34):
Um, we smoked the moonshine.
The moonshine was phenomenal.
I think it's north something.
Cultivators I don't have thebag in front of me, but it's
through woody nelson.
The 14 gram bags, some of thebest flyer I've tried in a
really long time.
If you have an opportunity tofind some, get yourself some.
It was phenomenal.
I think it's like a Mai Taicross.
Don't remember this.
I'm not going to quote it, I'lltell you after the break.
I'm going to come back to that.
But also, it was really nicethat Glock the gelato.
(04:58):
I'm a big fan.
I'm a manager in Quebec, withyour orange In Quebec, our Lot,
420 friends.
Maybe too much orange, a littletoo much orange, but, man, if
you like orange sherbet andcrazy, it tasted like it
literally smells like.
You know that orange sherbetyour mom would buy you when you
were a kid.
I'm not a huge fan of it, to behonest.
But if you really liked ityou'll love it, and I can't deny
(05:21):
the fact that the sherbetexpression is phenomenal.
Yeah, that was good.
And then we shredded.
We've been shredding lots ofjars of sauce, the perma-fried
Pistol and Paris, but I don't Ithink it's through a Napa Knee,
ontario grower.
I wish I could shout them out.
I will think about it, butheavy on like little little
gassy kind of thing.
It was really good, a nice kushkind of yeah, it was super yummy
(05:43):
, definitely, um, I don't know,man, hard to say too, we don't?
We forgot to show to our friendsauce for the carts best carts
in the game.
Man, dude, are you kidding me?
I think it just launched likethe grease bucket.
I was concerned they were goneand then they were like, there
they're the re-release.
I understand it is coming.
I'm excited to try it.
Yeah, that's the best one.
(06:04):
The point break was really good.
And then what was it after that?
Chili Willie, was it ChiliWillie?
No, no, no, no, it was theJuicy Drip, which was a minty,
mintier.
Government Oasis RememberedGovernment Oasis.
Beautiful, delicious, honestly,those carts carts like, if,
(06:27):
yeah, people come for them, dude, and there's not really many,
uh, that operate in that spacelike we had those other ones and
they were well, they're to thelast drop.
I find every other rosin cart,at some point in the experience
you lose something correct, youknow whether you turn, you know,
and I feel like with the saucecarts it's really good.
Like you dial it in at, likethat two points, two volts, to
(06:48):
like 2.2, depending on yourpreference, but like, honestly,
you're gonna develop, it's nevergonna burn.
Yeah, the, the tech isphenomenal and it'll go all the
way to the last drop.
Yeah, yeah, so shout out tothem for that.
They are delicious, dude, Iwill.
I will admit that.
Um, what else is going on, man?
Look at this.
All these little delicioustreats is it?
(07:12):
Is it a gummy on there?
Even I forgot that they dogummies, to be honest, that's
another thing that they dophenomenally well, which I look
forward to talking to them about.
Yeah, dude, I can't wait tofucking have the homies on.
Um, no man, it's been fuckingcrazy.
I mean, aside from all that, um, pretty funny day, dude.
Um, I was talking to you aboutthat, about like breaking up
(07:34):
with customers and having, oh,like, the dealer breakup.
Yeah, the dealer breakup.
So funny one man.
I remember that even like, youknow, it's like I'm moving away
and it's been really coolgetting to know you.
But, um, it's like I'm movingaway and it's been really cool
getting to know you, but it'salways heartbreaking.
For sure, you get to knowpeople, but I think that's
what's cool about our businessesthey come and they go.
You know, that's true.
(07:54):
Yeah, I don't know.
And there's like the different,you know, I don't know.
Variety of people.
That's really nice in thecommunity.
Yeah, 100%.
I absolutely love you know, Idon't know variety of people.
That's really nice in thecommunity.
Yeah, a hundred percent.
I absolutely love that.
Um, no man.
Um, definitely more shout out.
Um, we're gonna hopefully befiring up the next store.
(08:15):
Now is the final time it iscoming guys.
Yeah, the final, the.
We are working on another store.
That is a beautiful thing.
We are working on another store.
That is a beautiful thing.
I was also wondering what yourthoughts were and we haven't
really discussed it yet aboutthis Ontario Crest Initiative.
They've rolled it out.
It's almost like an Ontariowine.
I think they're talking aboutit's in the new budget for the
(08:36):
Ontario government this year andI guess this is their really
trying to give us a leg up, soto speak.
I'm not sure if I'm sold on theCrest, to give us a leg up, so
to speak.
I'm not sure if I'm sold on thecrest.
They're talking about auniversal excise stamp between
all provinces.
Have you heard about that?
No, instead of it being likeOntario, saskatchewan, alberta
they're all a little differenton the tax stamp, it's going to
(08:59):
be one federal stamp, which doesmake sense, and it will
streamline all of theseproducers having to like track
all the different provinces thatthey're sending all these
products to.
That one is the the most um, Iguess, step forward for me.
Okay, I mean no coverings,apparently it's talked about.
Apparently we're going to beable to see in like it's not
(09:20):
going to be a big deal anymore.
So that's kind of cool.
I have to say I mean to nothave to hide and big deal
anymore.
So that's kind of cool.
I have to say I mean to nothave to hide and the security of
it and our staff and all that,so that's cool too.
But I'd say number one probably, um, the crest, whatever does
that really fucking matter?
Sorry, I was going to say it tome.
I thought that was their numberone and I was kind of like I
(09:47):
guess that's some like kind ofnational provincial pride thing
that really doesn't speak to, Ithink, people who are buying aid
.
Yeah, I know, right, I mean, iseverybody going to roll it out?
Then I understand it's cool,it's like a VQA thing, I suppose
, but do people care about VQA?
Anyways, I guess it's cool,it's like a VQA thing, I suppose
, but do people care about VQA?
Anyways?
I guess it's my own argument.
(10:08):
Yeah, like I get the sentiment,but I'm not sure if I'm
understanding the execution orwhere it's going to take us.
Well, that's classic, becausethe I guess, what do you want to
call it Legislature is dictatedby people don't really
understand.
So fair enough, man, I guess.
(10:29):
So, yeah, good point, right,like so trying to focus more on
the marketing of and you knowwhat, in some ways, the legal
market is, uh, has a leg upright like, but let's be honest
and otherwise it doesn't so well.
I'm glad that we're able to doeverything freely and I'm so
glad I don't need to hide andlurk in the shadows as our
(10:50):
mushroom selling friends do.
I know that you, I don'tremember.
It's crazy Cause it's been upin the news a lot this week
about all the mushroom storeshaving all the shootings and I'm
kind of like I don't know, I'venever.
I've had some, some close callsand people making maybe made me
(11:12):
feel uncomfortable, butnobody's ever shot a gun or
pulled a gun on anybody in ourstore.
So, um, I hear maybe it'shell's angels.
I have to say it doesn't happento other, uh, to media that says
that it is something to do withhell's angels apparently
flexing on these proprietors inthe mushroom space, gray market,
(11:33):
cannabis space also, which ispretty interesting to me.
Um, there's money there, right,but it makes sense to me, right
?
You have these.
Um, you know, give me thekickback, yeah, some, you know
you're in the living in thiszone and you're trying to make
money and you're taking anopportunity and opening a
mushroom store and a legalcannabis store and then all of a
sudden Uncle.
(11:55):
Tony comes on his motorcycle andwants his cut, so it makes
sense that they're seeing themall pop up everywhere.
And then their minds are like,well, we should be making a
piece because these guys can'tgo to the cops, right?
So, uh, we don't live in thestates, but we have uncle sam,
so, whatever, it's the samething, right, am I wrong?
It's a good hypothesis, thoughtthat I was coming, yeah, no, no
(12:15):
, that's terrible that there wasuh and that's violent crime,
crazy in toronto, actually likeright by my y, right by your
kids, no.
And let me say one thing, sothat's's pretty regardless of
their native stores or not.
I don't really care on thatsubject, but there have been a
lot of stores I've noticedopening within 150 meters of a
school and I'm like we couldnever dream of opening in that
(12:36):
location.
So I'm kind of like I thoughtit was all about protecting the
youth and all this stuff.
Like there, literally, is astore that opened really close
to my son's daycare.
I don't care personally, exceptfor the fact that I think it's
an oxymoron that of coursethere's lots of those, but that
specifically, is like kind ofbrutal.
It's like, ah, when it'sriddled with them, it becomes a
(12:59):
joke.
Right, right, yeah, anyways,yeah, very frustrating, yeah,
but you know it is what it is.
We're anyways, yeah, veryfrustrating, yeah, but you know
it is what it is we're saying.
I just think that this iswhat's actually happening.
You know, this is true.
Yeah, um summer.
Other thing I want to show thathash holes with hash holes and
market lots of that's prettycool.
(13:21):
Yeah, I gotta say that it's astep forward.
Man, yeah, jelly brands.
We got jelly brands and thatthat one was expensive.
I did not smoke one, no, but wesold them pretty quickly, dude,
it was a $55 pre-roll plus tax.
Yes, that's wild.
I think you're tagged at like60-something bucks.
That's crazy.
But and then the one above onesare like 30-something.
Oh, that's sustainable yeah,not sustainable.
(13:47):
Wow, so well, they all to behand rolled.
New, the different, you know,the lower quality heads, I don't
know.
Yeah, right, I don't know,maybe not, it's okay, it's still
a great product, though I'vebeen phenomenal product, I don't
know.
I'm just saying it's cool thatwe're seeing that kind of stuff.
Of course, um, shadow rosinheads, new indica and sativa
(14:07):
dominant got the hat on.
Yeah, true, right, that's right.
A lot of rosin capsules are thebest in market.
That is not a paidadvertisement.
If, even if this wasn'tsponsored, johnny, I would tell
you that this is, yeah, you'realways finessing, you finessing,
as me, as I've seen you.
They're really good.
It's a great product.
Grab a room to go, take in somerosin heads.
(14:30):
It is paid but it's not paid.
Does that make sense?
Yeah, no, it's funny.
Honestly, dude that.
One batch of fucking peanutbutter, that would be rocked.
Oh yeah.
Truffle In the bread combo ohyeah, truffle In the bread combo
In the peanut butter and jellyflour.
I will give him that that wasactually one of the strongest
(14:52):
legal flours I've ever smoked.
I will give him that.
Yes, touched.
I wasn't as big of a fan of thejelly.
It was still good Truffle, butthat's just my honest thing.
They were both great, but youknow you always got to pick a
favorite, exactly Right.
Yeah, yeah, no, it's been niceman Spunking lots of weed.
You have been.
(15:12):
Yeah, you're back, charlie'sback, early's back, charlie's
back.
I know I can't wait to smokeOut at the dab bar buddy, what
going on back there.
I know I can't wait to smokeanother job.
I feel it's just like reallycool, happy to be here, happy to
be in a different space for thefirst time ever in higher orbit
(15:33):
history and shout out toeverybody for listening to
higher orbit.
Welcome back.
We have hugo and jordan andalice.
I am so pumped out of theseguys in the back of of the cafe,
beside our friends in theindependent cannabis store of
(15:56):
canna culture free deliveryfavorite store.
When you're in the bathers andenglish area, they have free
delivery.
Yeah, that's unreal.
Just sell accessories to you.
Know what I'll do.
They're legit Check them out.
Run late yeah, delivery's hardtoo, man.
Ah hustle yeah, that's a grind.
I would love to chat with thesepeople about it.
Yeah, that's like some seriouslike you gotta dig deep to make
(16:18):
delivery happen, you know.
Oh yeah definitely it's brutal,man.
Winter is unbelievable.
People are relentless.
Speaker 3 (16:25):
I never even thought about that relentless yeah,
because the orders just gothrough the roof as well,
because no one wants to go outin the winter right, nobody
wants to go out in the winter.
Speaker 2 (16:32):
And then you have these prima donnas that live in
their condos and they want to belike, they want to complain
about it.
And you're like I gotta go upthe 32 floors and all the way
down with one elevator.
And you're like you get thecall from somebody that's really
called you and like, dude, I'mwaiting for the elevator, I'm
waiting for the elevator.
Tell them relax, right, charlie?
(16:53):
Yes, absolutely no.
I think these guys deliver inanother way to the ocs and I
want to.
Absolutely.
That's a whole other story.
Yeah, right now, delivery isinsane.
But, uh, boys, absolutelywelcome man.
Yeah, welcome to the show man.
Speaker 3 (17:08):
Honestly, such a pleasure to have you guys I feel
like this is why I know I metyou.
Back to that.
Speaker 2 (17:13):
I know I kind of want to change it there, but uh,
it's so nice to have like thefour month foremost best hash
makers and cart makers in myopinion, uh, in the industry on
the show.
So there you go, man.
That's from's from me.
Thank you Seriously.
Yeah, somebody is a consumermore than anything.
So, yeah, man, it's an amazingproduct you guys put out.
(17:34):
What's your story?
What's the deal?
What's behind Lady Jane Labs?
That's where it all started,right?
Yeah, do you want to tell us alittle bit about that and what
the history is there?
Speaker 1 (17:43):
yeah, definitely.
I mean, it's been a journey.
We started, the threeco-founders, okay, um, and then
basically, um, we all share thesame passion.
We all, uh, consume cannabisfor one reason or another, right
, um, and then cannabis, andthen kind of changed our lives
(18:06):
as well, right, so I basicallymet Jordan, as he was my
bartender, oh damn.
Speaker 3 (18:14):
That's cool, yeah.
Medical dispensary beforelegalization yeah.
Speaker 2 (18:19):
Damn man, that's crazy.
Okay yeah, what year was this?
Ooh, do you remember?
Speaker 1 (18:25):
Sorry, that's a big question for stoners 2017.
Speaker 2 (18:29):
I think that's amazing man you met at
Budbenders.
What did he sell you?
Do you remember I?
Speaker 1 (18:35):
would just come and you might know right.
Speaker 2 (18:39):
Yeah, just like what's the best weed.
Speaker 3 (18:41):
You have Always wanted the best stuff, for sure.
I always remember Hugo had themost amount of questions, like
when he came in I knew I wasgetting peppered with questions
and it was awesome.
I was really excited about itand I was always like I want to
answer every single one of themand if I can't, like next time
you come in I'll have the answerfor you no, you nailed.
Speaker 2 (19:01):
You nailed a big question.
I feel like in bud tender speakjordan, though but like you
have those customers that asklike a million questions that
you're not happy to see, and youhave the ones that do.
We can think of a bunch of myside like I love seeing you and
it's so happy chatting with youand it's all through the process
, and don't get me wrong, Ialways make it through those
other people, but you know,there's a difference between
having that interaction and itbeing like very transactional
(19:24):
and being like, oh my god, justlike get over with your
questions and like, oh man, allright, this guy's got some legit
questions.
Speaker 1 (19:30):
I would ask the same ones and it's nice to like guide
them through that right 100yeah, no, so that's that's kind
of like when I moved to the cityand then then you're a lot of
you know with, with people, so Istumbled across Jordan's site
and that's how we got together,right, like so that's how Lady
(19:52):
Jalen Habs was born.
Yeah, I mean hardly.
Our partner was as wellinvolved.
He has a degree in plantscience, so he was a close
friend.
So we all basically cametogether.
Speaker 3 (20:07):
We all had the same dream to just bring really good
quality to the market.
We were originally going to begoing into doing contract
growing with Micro because therewas an LP that had a contract
out and they were selling LOIs,signing LOIs for companies.
What's a LOI stand ItIs forcompanies.
What's LOIs, dan?
(20:27):
I just heard people say LOIs, Idon't know.
All right, yeah, yeah.
So we saw that opportunity andthen all of a sudden they just
dropped off the face of theearth and so we're like all
right, we need to pivot.
And 2.0 had recently happenedand Hugo had a background in
doing ROS and I had backgroundin hash and growing and just
(20:49):
like genetics, and so it reallylike was able to pivot.
And Hartley was just likephenomenal for the compliance
side of things.
So that really like createdthis trifecta for us to to get
started.
And then from there it's justlike been building it out and
building the team, and I thinkthat's been like the new thing
(21:10):
that we want to like highlightthe most is like building the
team and getting people who arelike-minded and going through
that process to really find morehash makers and or at least
consumers that understand whythey're doing those extra little
processes, and so our teamreally make it worth it for us
and really make that productlike what it is.
Speaker 2 (21:31):
That's so man, yeah, Shout out to Hartley.
Man, you guys have definitelybrought like a I feel like a new
wave and I could shout outother brands that came Like.
I feel like Rosin took a littlebit of time, especially in the
local market, and it's stillprobably hard for you guys.
Man, yeah, Cannabis is tough.
It all started with this waswhen you guys were the most
(21:52):
expensive jars in the cupboard,usually right and like you know.
Speaker 1 (21:56):
Yeah, but.
Speaker 2 (21:56):
I think you justify that, but you know what I mean.
Speaker 1 (21:58):
And there's a difference of being expensive
and costly and the difference isthat expensive, a lot of
companies will make high margins, oh, top shelf.
And costly.
A product is costly whenthere's a lot of cost behind, of
labor, yeah, of course, andthen the farmers and everything
behind.
So I think that's an importantthing that these products are
(22:21):
costly, are not expensive.
Yeah, and of course the taxesyou know make them costly.
Yeah, very, very Right,especially in that category.
Yeah, and of course, the taxesyou know make them, you know,
costly.
Speaker 2 (22:30):
Yeah, very very Right , especially in that category.
Yeah, oh, especially.
Speaker 1 (22:32):
You pay like one cent per milligram.
So if you have a rosin that has75% THC us as producers just by
imagining to make that product,you're paying $7.50.
You don't have to make anything, leave a finger or anything.
Just imagine to create thatproduct and that would be the
(22:52):
tax you're going to end uppaying, right.
Speaker 2 (22:55):
Well, thank you guys for figuring it out somehow.
So I have to say, because it isa really hard, I think,
category to live in for thatreason, yeah, I mean, everything
started for us before russianlike.
Speaker 1 (23:07):
At least for me, everything started in mexico
when I would go to the mountainsin oaxaca and get like the best
hash from the little towns,little farmers, you know
traditional, traditional hashmade really like in these hotels
.
You will book and they'll bringyou the secret menu, you know,
wow, and basically you get toexperience that kind of like
(23:32):
bubble hash right, that reallybubbles and then part of mexico.
Where are you from?
I am from the south yucatan andmaryland and I lived there and
a couple of years and I moved tocancun and in a lot of time the
only way to get hash was to goto Oaxaca in the mountains of
the centers.
(23:52):
It'll take a bus, it'll do thetrip and you'll get there the
goods right.
So, there will be a beautifulscene, forest, the clouds will
go down, a lot of mushrooms, youknow, are grown there and and
then from there, I believe,every transition into the rosin,
after into flower rosin right,okay, flower rosin came after
(24:17):
you could make your own kind ofmedicine, you know, by pressing
notes.
And then I did that in Montreala little bit and then when I
moved here, as I was saying, Imet Jordan early and this
opportunity came and we're likelet's do something thank God you
guys met each other, man, Igotta say man, the legal lanes
(24:39):
people to be completelydifferent regarding Ross and
anyways like what happens, likethat.
I mean just you meant the rightpeople and you take a ride,
right yeah.
Speaker 2 (24:47):
I mean that from the bottom of right, people, and you
take a right right, yeah, man.
I mean from the bottom of myheart, man, as purveyors and
sellers of legal cannabis.
Like man, it's really nice tohave some product to stand
behind and confidently be likeas somebody who likes to smoke
raws, and that you can be likethis is good yeah.
Yeah, if I take a little timeyou're like you know, Maybe that
next jar is going to be sellingit right?
(25:08):
Yeah, the consistency, which isalways hard to man, and the
back jars have been a good, agood change.
Speaker 1 (25:13):
not everyone's using them now, but you guys were
using them really too, so, yeah,yeah, yeah, no, definitely,
it's been a very short but fastjourney for the solventous rosin
extract.
Very short but fast journey forthe solvent as frozen extracts
from the hash, the flour rosin,into hash rosin, right made out
of dry cannabis, and then intothe live rosin that we're
(25:36):
currently experiencing.
Yeah, and all that has comewith a lot of new technologies,
a lot of new developments thatyou'd make the user experience
more friendly, more easy, easyto access, more cost effective
for us to produce.
So it's all basically hashappened in the last five, 10
years really.
Speaker 2 (25:56):
Definitely, it's becoming way more accessible.
I was going to say where, likewhat provinces, can we pick you
up?
We obviously know Ontario.
It's selling amazingly, and youguys are from the East Coast.
We forgot to talk about that.
That's where all the country ismade, which I always thought
was uh beautiful and also kindof funny.
Why did you guys decide to setup in, uh, the east coast,
jordan?
(26:16):
Are you from there?
Speaker 3 (26:17):
I'm from the east coast.
Okay, there we go.
And raised in new brunswick.
I spent quite a bit of time incalifornia when I was younger as
well, because my brother livesout there, okay, uh.
So that kind of gave me adifferent kind of like west
coast influence on what cannabiswas from a really young, uh,
point in my life.
So I'm getting it now thatmakes sense.
I understood that like therewas different like scales of
(26:39):
quality and and it wasn't just,like you know, the outdoor grows
.
It were like back in the day,in my hometown at least, and
like some of the stuff uh.
So it really like laid a goodfoundation for understanding
that damn man.
Speaker 2 (26:54):
I have to say, man, what do you guys like?
How do you guys pick suchamazing flavors and proprietors
to work like?
Speaker 1 (26:59):
you really banged out some really beautiful like
making, like fine wines here,yeah, that was that's been part
of making commercially viableI'm bringing this pros to the
people is we started after wepartner with the mission that
(27:28):
were geared for hash, so Jordanbasically got a big role in that
.
Speaker 3 (27:33):
Yeah, I created a giant library that we're still
trying to work through Not 100%,because, like a lot of people,
when they hear hash specificthey think like single strains.
I chose a menu that was reallydiverse and I chose strains that
represented terpene profilesthat I was after to create a
broad menu and I was hoping thatI'd find hashers, but through
(27:57):
our, through our pheno huntingand a lot of pheno hunting, it's
been tough.
There's like been full huntswhere you just don't find a
hasher, or at least acommercially viable one.
Speaker 2 (28:06):
You know what I mean, because it's a better web to
cast, though now that you say it, I was like okay, yeah, yeah,
just get more, if you know, getmore flavors, yeah, yeah, and
see what correct turns out nowthat, yeah is um.
Speaker 1 (28:17):
It has come now to breeding our own flavors.
Yeah, like, like a chili,really.
Speaker 3 (28:23):
No, that was one of the ones that, like the frosted
fruit cakes, was like one of ourreally early strains, and that
was one of the ones that wefound that was like incredible.
It was our own pheno, um.
So it kind of like took up anice place in the library and
then we uh, did a wilson huntand then we found the wilson
zero and that was very special.
Speaker 2 (28:42):
So then I went well, these are so distinctly
different, let's do internalcross, and that's where, uh,
chili willy came from if you hadto say, guys, like I know it's
always like you know now,looking back at, were there any
early bumps in the road that youcan identify?
You know you always want tolike take one back and change
the playbook a little bit um Ithink, uh, it's think it's been
(29:07):
a ride for sure you wouldn'tchange anything.
Speaker 3 (29:10):
I don't think I'd change anything because I
wouldn't be here.
Yeah, definitely.
Speaker 2 (29:14):
Great answer.
Speaker 1 (29:15):
Yeah, I mean taxes for sure.
But apart from that, I mean wedon't regress, we get behind
everything.
Speaker 2 (29:25):
I have a good idea about that, but I won't bring it
offline.
I have a good idea about that.
Speaker 1 (29:30):
Yeah, things are changing.
Things are changing anddefinitely, at the end of the
day, we don't do this really forthat reason.
We do it because this issomething we loved before
legalization and when it had theopportunity to be something we
could do legally and we werelike, wow, you know, we have
(29:52):
this knowledge.
We need to put it to good useand try this out.
So for us it was.
Speaker 3 (29:58):
It was just you know that really, so it was it was
really worth going into thelegal side of things, even
though all of the challengeswith compliance uh, hartley and
I like did specific courses andstuff to really start wrapping
our heads around it.
Luckily, he's got a universitybackground to build on that.
Um, I did a year of universityand it wasn't for me, but I I
(30:19):
got, you know, a generalunderstanding of you know,
higher level stuff.
So you know higher level stuff,so you know it was nice to be
able to do that.
But we figured it was worthgoing the legal side because
it's going to be here long-term.
Yeah, so it's like let's justfigure out how to operate here
so that when we're herelong-term it's just a foundation
that we operate under.
Yeah, it's amazing.
Speaker 2 (30:40):
Yeah, we've been seeing a few more.
I guess brands come out like tobe honest and I I think it's
obviously great.
Uh, yeah, because you guys alsohave been kind of leading the
way since our 100 percent.
Yeah, and it's nice to see umis like obviously coming from
the background of just being aconnoisseur too.
Speaker 1 (31:01):
You guys must try all the jars yeah, we get a good
opportunity to try a lot of jarsduring the trips and events and
company promotions and andthere's a lot of variety in both
sides of the industry and um,and I think that that makes the
industry really like it's notlike really in everywhere you.
(31:24):
You meet people in thisindustry like legal or crazy,
like people that like cannabis,like herbs, and that's really
what basically binds everything,every conversation right, every
relationship.
So I think that's definitelysomething.
Cannabis would always bringrent to the party Absolutely
(31:45):
dude.
Yeah.
Speaker 2 (31:46):
Absolutely.
What do you guys consider someof like your early milestones, I
guess, along the journey as acompany here kind of expanding
into Canada?
I know you guys have some bigannouncements Are you launching
in a new province?
Speaker 3 (31:58):
Yeah, we just got into BC.
Oh man, it's like our big bignews right now, so we're going
to be dropping there at the endof the month.
Big big news right now, sowe're going to be dropping there
at the end of the month, Ibelieve, is when it's going to
be like ready to order.
Speaker 1 (32:10):
Yeah, so be seeing newfoundland, newfoundland as
well yeah, bc, get ready, getready.
Speaker 2 (32:18):
Yabba, dabba doo.
I don't love that.
Speaker 3 (32:20):
It's gonna make us off on the rock, baby, let's go
definitely That'll make usavailable across the country
except for Alberta and Quebec,and the territories as well.
I mean through Mendo and othermedical channels like Herbal
Dispatch and stuff like thatwe're available in those
(32:40):
provinces, but in the actualprovincial.
Yeah, we're across the boardnow.
Speaker 2 (32:45):
I feel like in Ontario it's proven itself.
Speaker 3 (32:48):
That's just the market that we know yeah, that
was a milestone for us to get inhere, like with grease bucket,
our flagship, yeah, I mean Ithink everyone kind of knows
grease bucket the most fromthese we're gonna have these,
hopefully on tuesday or themonday after the new grease
bucket cart.
Speaker 2 (33:02):
Yeah, oh, they're so good, yeah, and uh, even our
delivery guy, dude speaking of,just yeah, phenomenal products,
just doing our flat, helpingthem out.
Speaker 1 (33:13):
You know what I mean.
Yeah, yeah, I got a flagshipbecause that the genetic.
We were waiting for our license, okay, and we, we were doing
like, um, our acn pr, yeah anduh, we were okay, let's pop
something while we wait for thelicense.
Oh, that's it.
Speaker 3 (33:32):
That's the story.
Well, we popped a bunch ofstuff and then Hugo was like
there's room for like a few more.
And I was like, dude, I don'tthink there's room for a few
more, because I was tending thegarden.
And then he's like come on, Iknow you, you can do it.
So we actually popped threegrease bucket and one of those
was this grease bucket.
It was like incredible yields,incredible flavor.
Um, yeah, it's a pain in theass to grow because it's
(33:55):
ginormous.
Um, so, a lot of the farmersthat we work with don't love it,
but we're really starting tolike get it more like managed
and also find the growers whoreally enjoy um jurassic park
plants is what what they call itmore like managed and also find
the growers who really enjoy umjurassic park plants is what
what they call it, because likethey're like nine foot plant
follow us at higher orbit,follow at sauce, come last come.
Speaker 2 (34:15):
Yeah, one word grease pocket rosalyn so they won't
last.
They won't get them.
Dude, we'll get those greasebucket cards.
They're gonna be.
I haven't even tried it yet, Ialready know we're back.
(34:36):
We are well dabbed.
We are well dabbed out from thedab bar.
Alan's cheating us up.
Hybrid Visions Shout out, alan.
Cafe on the Hill Cannon CultureCafe on the Hill.
Cannon Culture.
Egg Cafe on the HillCaniculture Egglings in a
Bathroom.
Check it out.
Don't forget to follow atHigher Orbit, sauce Ross and
Labs.
Yeah, where can people find you?
Actually, I guess on socialsyou got that fired up, or is it
(34:58):
just?
Speaker 1 (34:58):
Yeah, we're at Sauce Ross and Labs on IG Nice and
we're launching our web page aswell, where we're going to have
some merchandise swags and alittle bit of product
information or new launchescoming up.
So that's coming up probably inthe next month or so.
Speaker 3 (35:18):
So we want to try to incorporate like having like C
of A's available through likeQRs and stuff like that for the
actual batches that people aregetting, so people can get a lot
more details.
Speaker 1 (35:28):
Yeah, we're trying to incorporate more details now in
our new packaging that iscoming to Ontario, with more
details in basically about thepartners, farmers, specifically
the farmers pride.
Speaker 2 (35:42):
Yes, Would you guys think about doing like a
see-through jar, because I guessthat's possible now or no?
Speaker 3 (35:49):
um, the only thing with that is that, like when the
end consumer has it, itoxidizes a lot easier with it,
makes it with like the lightexposure.
So just for like keeping it areally premium product, it
doesn't make sense yeah, yeah,gotta go with the uv.
Speaker 2 (36:05):
Uv protection that makes sense to me, dude.
No, um man, we just went a fewdabs so I'm a little sweaty, but
we were.
We were just talking about, um,finding pheno's man, and
honestly it was.
It was awesome to hear you guystalk about like just what
you're looking for and like whatactually washes and what
(36:26):
doesn't, what's in your uh bankand what works.
I was just thinking that, likehow do you guys go about finding
or choosing the flavors that dobecome sauce, rosin labs, and I
know sometimes there's someblending involved and we talked
about uh kind of hash making youdifferent in the sense where
you're talking about terroirsand stuff you know, yeah, it's a
mix of both.
Speaker 1 (36:46):
and this work we do in-house, where we've been feno
hunting and breeding, yeah,under Jordan care and and Jeff,
and basically we have anotherpart of the business where
farmers sometimes have phenolsthat are they already hunt or
(37:07):
they acquire somehow, or gifted,and basically they offer us to
run that because that's acultivar that they know that
it's going to perform well fortheir business model, for their
terroir and they're going tobasically be able to have a
commercially viable harvestright Crazy.
So that's a combination of bothand we always basically do the
(37:29):
the phenotest and do a wash testright and before we acquire a
big quantity, and then we we gofor it, right yeah, it has to
pass like the flavor kind oftest, or we don't buy.
Speaker 3 (37:42):
It is another big one .
If it's not going to be terpy,if it's not going to be good,
then it's yeah, you said wash.
Speaker 2 (37:48):
That's like.
I'm curious, what does thatlook like?
Like?
Speaker 1 (37:51):
uh, the test wash.
Speaker 2 (37:51):
Basically, I've never , you know.
Speaker 1 (37:53):
I'm just curious as somebody normally when we wash
uh commercially, we will do uhduring an eight hour shift.
We'll do two washes, okay, onein the morning and one after
lunch.
And um, the osprey, the machinewe use to remove the trichlums,
we normally put around between15 kilos.
So to do a test, we basicallydo a small two and a half five
(38:18):
kilos Big bus, just to basicallyget a representation of what
that would look like.
Speaker 2 (38:24):
What kind of yield you're going to be looking at
and like, like okay, and how theheads Are looking, like kind of
two and yeah.
Speaker 3 (38:30):
I mean the flower actually is how well cared for
it was.
Speaker 1 (38:33):
Okay, cool I think you want to basically have a
presentation of the yields andthat would make it commercially
viable for us.
It has to hear at least threepoint five percent.
Yeah, and currently put ahundred kilos frozen, you get
3.5%.
You get 3.5 kilos of hash.
Then you put that in a pressand you basically get 70% out of
(38:55):
that.
So you end up with like 2.5 ishkilos and then from there you
take retention samples, lab testsamples, terpene samples, and
then Are you looking for aromasat this stage, you guys?
Speaker 2 (39:11):
Yeah that makes it even, I guess, when it first
froze and you do right, thatmakes a difference, even right.
Speaker 1 (39:17):
Yeah, so definitely you end up with.
That's the importance of theyields and the importance of the
test wash basically.
Speaker 2 (39:24):
Beautiful.
That's amazing, man.
Sounds like a cool process.
How much would you have to sendfor testing?
I think it's 87.
Speaker 3 (39:33):
Well, for testing it's 42 grams or 44 grams, but
then we have to have a 25-gramretention sample as well.
Speaker 1 (39:42):
Okay, wow, you keep that for two years.
In case there's some problemswith that, with with the badge,
some retesting that needs to bedone, yeah, and then after that
it goes to to destruction.
Um, but yeah, definitely.
Uh, you send two grams forterps.
Speaker 3 (39:58):
Yep, um, test terms and yeah 42 for the rest, which
is like all of your ummicrobials, all your heavy
metals, all your cannabinoids,everything like that yeah, the
metals.
Speaker 2 (40:10):
I haven't heard that verbiage in a while, sorry.
I love it when someone busts upthat, I just remember well, we
can't remediate it so like.
Speaker 3 (40:17):
I mean, we're testing for pesticides and heavy metals
before our flower comes in um,because with solventless there's
no way to ever get that out ofour hash right.
If it's there to start, wecan't even bring it into the lab
.
Speaker 2 (40:30):
It's not worth procuring what you're going to
do and washing it.
Speaker 1 (40:34):
Yeah, definitely.
There's a lot of logisticsbehind, where we work with a lot
of farmers that have theability to basically bring all
this flour at the end of theseason and we get to transform
it after that, right, so it'sdefinitely a combination of it's
(40:55):
now sauce basically have becomefrom, of course, when we
started.
It has become to more like acommunity of people that work
towards doing something duringthe year towards basically
putting these products out inthe market.
Speaker 3 (41:10):
So that's really something cool yeah, I think we
really last year's.
Yeah, we've really dialed inwith the farmers we work with
and and they're they're pinnaclebecause they they take such
good care of their flower.
It was awesome.
It's fire in, fire out, so ifyou have poor quality flour, it
doesn't matter how well we doour job.
Speaker 2 (41:30):
It's just it's not going to be a good end product
it's hard for you guys to tell astory when the beginning
product isn't.
There's no story to be told.
I get it.
Yeah, man, totally dude.
Can you shout any of them out?
It's going to be on the back ofthe bags probably by the time
this uh, yeah, there's arobinson.
Speaker 3 (41:44):
Can robinson's cannabis in nova scotia, okay,
um and weed on in quebec beauty.
Speaker 2 (41:51):
So that's another one and then, oh, I know, we don't,
we don't, we keep right, yeah,yeah they're fantastic.
Speaker 3 (41:58):
Oh man, they take such good care of their flower.
They really do, okay.
And then the other one in novascotia that were he's been an OG
.
He's incredible.
He's been working with us foralmost from the beginning, but
he's a really long time cannabisfarmer and he's West Rivers
Cannabis in Nova Scotia.
Fuck yeah, man, he's the dude.
Speaker 2 (42:18):
I love shouting out the farmers, you know, because
that's where it all starts right, yeah.
Speaker 1 (42:22):
And during these years, basically, we've been
working with people like MaxPopseed.
That did the point break.
Speaker 2 (42:30):
My favorite, absolute favorite.
Yeah, yeah, yeah.
Thank you so much for the giftLove it.
Someone's going to steal it.
Lucky hasn't yet, I haven't.
But Hugo gracefully gave us oneof the last known jars.
You want me to steal it?
Yeah, man, I think you should.
I think we'll put a date on itor something.
Hold on to it for a minute.
You're just worried that I'mgonna strut the jar no, it's
okay, but um grip it.
(42:50):
Um, definitely, like, obviouslyall your stuff is great, but you
know, if you pick favorites,that was definitely number one
and you were mentioning it'sjust gone and I know it's one of
those like folklore thingssometimes things die and mother
nature runs its course, so tospeak.
Right, so it is what it is thepoint.
Speaker 1 (43:05):
Frank is gone yeah, definitely, definitely, uh, uh.
It's gone, but I mean max isstill doing great work and uh,
and definitely the fino as well,actually, because it came from
his ac and pr let's talk aboutyour new drops.
Speaker 2 (43:19):
We have them coming to the store really excited.
We haven't talked about it yet.
I realized that, like, why not,let's do it?
So you have two new rosin skews.
Right, I think, two new rosinskews and a new vape skew.
Yeah, and the new vape skewwhich was the grease pocket
which you mentioned?
Yeah, yeah, and the.
Speaker 3 (43:33):
The new rosins are the uh gas pack.
Okay, sick, and that's gonna bethe purple poison, og, which is
like super gassy lime sour inyour face.
Um, what you smell is what yousmoke makes.
It translates incredible.
Uh.
And then for our farmers pride,that's coming from robinson's
cannabis.
Uh, and that's gonna be bubblegum and that's that old school
(43:55):
bubble gum flavor.
It's sweet.
Yeah, rubber berries, you knowkind of the hubba bubba.
It's really sweet.
Like if you, and if you came uplike smoking bubble gum, you're
gonna, you're gonna, open thatjar up and you're gonna be like,
oh my.
And if you came up like smokingbubble gum, you're gonna,
you're gonna, open that jar upand you're gonna be like, oh my
god, thank you finally I'mthinking like that bubble tape,
you know the, the pink tape, youknow, yeah, yeah, totally, I
(44:15):
like rubber turf, so that's goodyeah, me too.
Speaker 1 (44:18):
Indica is like straight indica with great
medicinal effects, and so that'ssomething that yeah, it's the
serious seeds, like bubble gum.
Speaker 3 (44:26):
So it's like the one that came from indiana and went
to the netherlands and then theystabilized it and that's what
like it's still available tothis day sounds right up my
alley.
Speaker 2 (44:35):
I look forward to trying to watch you okay and
beautiful the farmer.
Speaker 3 (44:38):
He knows the guy like personally and so that's why he
was like oh, I gotta have thisone I love the stories behind it
.
Speaker 2 (44:44):
you know it's great.
Yeah, dude, you got some greatstories.
Have you guys been seeing solike?
I know you're again speaking ofcommunity like dApps?
We've seen so many drives, someof the best dApps oh yeah, have
you been seeing anyone be likeokay, yeah, like maybe we should
follow your guys' lead Likeanyone kind of like thinking
(45:06):
about joining the market or areyou seeing that at all yet?
Oh, like a crossover, yeah,yeah, yeah, because obviously
you guys you know friends offriends over to a degree.
Speaker 3 (45:14):
Yeah, I mean we always like offer as much help
and guidance as we can, becauseI think everyone deserves to
cross over, even though it isyou know.
Speaker 2 (45:22):
And you're in town for the great Hash Rosen
showdown.
I started to cut you off.
I just thought I tied inbecause there are some, you know
, world market worlds competingand I know you guys did very
well last time and this is thefinals.
Speaker 3 (45:36):
Yes, this is the finals.
I came second last time andhopefully will come first.
Speaker 2 (45:41):
There you go, man, congrats.
Well, that's amazing.
Speaker 3 (45:44):
That's something we definitely are not like
tailoring, we're putting thecommercial products people can
buy out there, right, so it'snot like, every batch that we
enter into competitions is acommercial batch, so it's what
people are buying in the stores,it's not a specific.
You know I'm going to do myfirst wash pull and only enter
it into this one competition andyou know there's only 30 jars
(46:08):
available.
It's what everyone is equallygetting, so that's like we have
a lot of pride behind enteringthat into a competition.
Speaker 2 (46:15):
Yeah, respect, that's dope man, I know how much love
you guys get for the greasebucket.
Like have there been issueslike growing that to scale, Like
that's for Canada, Like theremust be right, Because I feel
like we have problems gettingour hands on it.
Speaker 1 (46:27):
Yeah, it's true sometimes, yeah.
Speaker 2 (46:29):
I know, is it your most popular?
It is our most popular.
Speaker 3 (46:32):
It was our original flagship, so like it's really
popular and it's a pain in theass to grow.
Speaker 2 (46:38):
Is it?
It is.
It makes sense, of course, yeah.
Speaker 3 (46:41):
Of course it is.
Speaker 2 (46:41):
It's super tall, so if you're not set up for like a
really tall plant, that takes alittle bit longer to flower
you're going to have a toughtime with it, obviously kind of
growing with your partner that'sgrowing it and they've
obviously been able to keep upwith you and honestly, I feel
like every batch has been just alittle different but still fire
, for you know what I mean.
Like yeah yeah, in its own kindof way you know, very similar
(47:01):
to wine.
Speaker 1 (47:02):
Every farmer has a terroir that and inputs.
You know growing techniquesthat they put into the cannabis
and, like we have experiencedthe grease bucket growing two
different terroirs, yeah, andyou can taste the difference,
you can smell the difference andit's the same genetics, just
different what it's places.
(47:23):
Yeah.
So, yeah, they're definitely.
Speaker 3 (47:25):
Uh, that's pretty cool to see, yeah right, yeah,
yeah, we're having to like rampit up this year because I was
like I don't think we're gonnahave enough uh, grease bucket
when it comes fall to be able tolike last us, because I think
we're gonna get skinny coming upjust because of like bc we're
gonna be losing to bc andnewfoundland right.
Speaker 1 (47:44):
Come on, man, we need to try that flagship yeah, and
that's why all our drops are amix of um indoor when the the
season is over, and togreenhouses, um like the ones
that have, uh, jordan describedand uh, and at the end, you can
(48:05):
get really good triangles fromboth, yeah, and you can get
really bad dragons from bothyeah, that's how the cookie
crumbles I guess, get really badtraction from both.
Yeah, that's how the cookiecrumbles, I guess.
So, so, definitely, um, as longas you're you're trying to use
living uh uh soil, organics andtrying to grow these as the same
way you will grow your fruitsthat you put in your body, um, I
(48:27):
think that's something thatreally reflects in terps, um,
from anybody that is intoroasting, any brand basically,
and it's just that is the inputs, right, yeah?
Speaker 2 (48:41):
it's funny you say that.
I feel like a lot of peoplewhen you, when you cross that,
like I don't get me wrong, Istill smoke every kind of dab,
basically, um, except for Idon't really smoke diamonds
often, but but anyways, besidesthe point, it's like when you
cross that line you don't goback.
Speaker 1 (48:55):
Yeah, and now that you mentioned diamonds, it feels
a lot cleaner.
Yes, yes, I have a lot offriends, for example, in Mexico.
They don't have access to COAproduct, to this kind of market,
and they have hurt their lungsfor life and they cannot consume
cannabis anymore and it's anirony because that was supposed
(49:19):
to be what healed them.
Right, having a clean productand having it accessible, I
think, is something definitely.
We take pride from the pointwhere we put our gloves and we
wash them, because gloves havepowder of zinc when they made
them in the manufacturer.
So if you don't wash yourgloves and you enter your lab,
(49:40):
you have basically zinc powdereverywhere.
So we wash our gloves, we drythem, then we touch things and
we use all the PPEs.
Right, and it shows man.
Speaker 2 (49:53):
It shows clearly.
Speaker 3 (49:55):
You're the dirtiest thing in the lab typically.
Speaker 1 (49:59):
You should hide your face.
You took a shower in themorning and you don't wear
cologne.
You don't wear perfumes.
You don't put the salt around,right?
No nails, it's really like therosin is the patient and the
rooms are basically theoperating rooms.
Speaker 2 (50:15):
That's a great terminology, you're right.
You know that.
Yeah, that's a good one, dude.
That's a huge benefit and Ilove that man, I would love to
make some hash at one point.
Never done it, so it's verycool.
Hey, man, we're going to haveto go to Nova Scotia.
There you go.
Speaker 1 (50:38):
We'll have to get there one day to go to nova
scotia.
The pheno tests we do are madein a small um, a small bubble
machine, you know, like yeah, um, so yeah, you can make great
hash that win competitions in athome with a small kid.
So that's, that's a cool thingand it looks like an air fryer,
like it's like a little oventhing.
Speaker 3 (50:51):
Yeah, look at frenchie cannoli's like videos.
He was like I knew how to makehash.
But then I took his course intoronto and I was like okay,
there is definitely levels tolike this and like the passion
and like really understandingthe, the farm beginning and
everything like that.
So anyone who wants to like,just like, dive into hash making
(51:13):
and even as a hobby, or justknow more about the hash side of
it, especially dry hash, he isthe king.
Like it's incredible who?
Speaker 2 (51:20):
uh, how big is your team right now?
And, uh, do you want to shoutout any anybody on your team?
That's like you know, the uh,the big guy off the bench that
brings it home yeah, I meaneverybody like uh yeah I mean,
uh, we have a team, uh, around10 people and um, and then we
have the.
Speaker 1 (51:40):
The outside of that team, that is all the farmers we
work with, beautiful and um,and then we have, of course,
part of the.
The other team is things weoutsource, like um to hire.
Speaker 2 (51:51):
Shout out to hybrid visions there there we go right,
yeah, yeah, yeah, this is oneof your vendors helps you out on
your design.
Speaker 1 (51:59):
So it definitely yeah , it's a lot of people on the
team yeah, there's a lot.
Speaker 2 (52:03):
It's harder to kill everybody, but I'm in the
supporting roster and I know youcan't do it alone, and you know
yeah I mean I want to show mymain man, jeff, who helps me in
cultivation.
Speaker 3 (52:13):
Is he and I in there?
So?
And he, he really has steppedup to the plate and like amazing
ton, yeah, yeah, we're goinginto like a round of feno
hunting without stopping likeeven a little bit.
So it's just like kind ofstrapping yourself to a rocket
to space.
I think it feels like forpeople joining us.
Speaker 2 (52:31):
So yeah, right, you guys are just any click, I
imagine.
I know I I got the program.
You know you guys need to do itthis way, but to keep it
consistent, I need you to be onpoint, right yeah, yeah, 100
definitely yeah me, it will belike all the team and processing
.
Speaker 1 (52:47):
That is like jesse, angie, henry, alex, en.
Yeah, there we go, these guysreally bring and drive.
Speaker 2 (52:56):
Behind the yard.
Behind the yard With otherpassion and care.
Speaker 1 (53:01):
Nothing that we have basically put in the SOPs will
be reflected, right, because youcannot be watching everybody.
So, at the end of the day, youhave to let and stop
micromanaging and empower peopleto do their job and excel at
what they is their passion,right?
Yeah, so that's.
(53:22):
I think it's somethingimportant.
Speaker 3 (53:23):
Yeah, I think we've built a really good like
internal close knit team because, pretty well, everyone's a
consumer, so they understandlike, oh, if I mess up this one
process, that it really doeschange that end product from
like if we do every processperfect all along, so it makes a
difference, yeah, and theyrespect it a lot more, versus
like just being told that that'sthe way it has to be and
(53:44):
they're like okay yeah, yeah,definitely yeah, man, wow, I'm
so glad we got to tell yourstory, man, today, both you guys
, j Jordan, hugo, and the storyof Salt's House and Labs.
Speaker 2 (53:57):
I feel like I wish we could have touched on more, but
you know, you always wish youhad more time, I know, and I
just talk forever aboutcultivation.
That's great.
Lastly, what can we lookforward to?
What are your next years, thenext stuff?
There must be something you cangive us a little tidbit.
What's next to look forward to?
Speaker 1 (54:10):
Yeah, we're working on some bigger line of edibles.
We're working.
Speaker 2 (54:15):
Yes, I'm going to eat one of those right now.
We need to talk about that,yeah.
Speaker 1 (54:20):
We're working on some infused pre-rolls, some donuts,
fire Strawberry guavaStrawberry guava grown in Quebec
by Woodland Botanics Flavorwith a high viscous flavor, like
a Mexicanucan flower is it nice, a little sour yeah, yeah,
lovely guys, good chew on them.
Speaker 3 (54:39):
Got a lot of new flavors coming out in the fall,
so that's another big one.
So kind of like everyone needsto get ready for that and we're
gonna try to have as many.
Speaker 2 (54:47):
We're having these guys back new skews, don't
forget.
Um, follow at higher orbit,follow at sauce.
Rosin, grab yourself a jar,grab yourself a jar.
Grab yourself a jar next time.
Or a cart, or these deliciousgummies.
Yeah, those are the fire.
And don't forget, we're goingto the Dab Masters.
We have a big announcement theDab Masters are happening.
It's going to be the firstgolfing dab event, I think.
(55:11):
More to come soon.
Dabberinos, dabberinos, hit it.
Brazilian steakhouse Can't wait.
Okay, thanks for listening,guys.
Thanks for coming.
Thank you.
Thank you for coming.
Thank you, guys.
Speaker 3 (55:37):
Diagnostic complete.
Thank you guys.
Minus 10, 9, 8, 7, 6, main engine start 4, 3, 2, 1.
Speaker 2 (00:12):
I'm Sean and I'm Charlie and this is our event.
We made it.
I am so pumped.
This is really dope.
We're not at the back of theshop, we are not.
We're in an alternate universe.
Yeah, I'm gonna look at thewhole time piece.
(00:34):
What time is it?
I don't even know where we areopen, though.
I've transformed to a place oneglinton yeah, and the sound is
very good to a cool coffee shop.
Yeah, beside, yeah, beside adispensary.
Yes, that we love that, we love.
Yeah, it's independently owned.
Yeah, if you're ever in thearea at Bathurst and Eglinton,
I'm really enjoying it.
(00:54):
It's like I admire it.
Don't vibe.
They're right beside this coolcoffee shop, half way down the
hill.
Yeah, made a killer Killer IceCoffee.
I'm Jack on Caffeine.
I'm happy to be here Dabbed out.
I'm dabbed out.
Shout out to Alan.
Yeah, yeah, our boy from HybridVisions, and I can't wait.
And he's manning the dab bar aswe speak in the live audience.
(01:15):
Let's hear some noise.
Charlie loves it.
Sean's killing me.
I love it.
I can't wait to introduce HugoLeandre Gant.
Sean, yeah, but do I had to sayit?
Yeah, but I would do.
Yeah, I would do.
(01:36):
Founder and CEO.
And Jordan Dickinson, founder,master grower and head of the
Sauce Rosin teams.
We love Sauce Rosin.
I feel so blessed they can makethe time to come see us.
They're coming all the way fromthe East Coast, don't you know
those East Coasters?
I love them, I know I'm justyou know.
That just adds how much I loveSauce Rosin Labs.
(01:58):
I already love them.
We've been trending.
The product leads to itself.
I just love the jars of theirs.
They're just delicious termsand there really is no
comparison in the legal market.
Yeah, um, there are some peoplecoming up and out and trying to
make a statement and Iappreciate that.
I guess I have to have it.
(02:19):
But, um, you know, let's bereal.
I mean, I guess it's tough.
It's tough, it's tough to be aa legal rosin maker.
Yeah, but not when you'remaking really good trips like
sauce.
So I'm really excited to havethem on the show.
Absolutely, dude, absolutely,it's going to be really cool.
I really, uh, can't expressenough, I don't know enough, and
(02:48):
or you know all the deliciousrosins and techniques, but yeah,
well, we can talk to jordan andhugo a little bit more about
what the secret sauce is I guessyeah, yeah
yeah, no, it's been like a nicemedicine.
It's been a long time sincewe've had an episode and it
feels kind of cool that we cancome back and do something
really special, like live likethis.
You know, um, why did we take abig break, charlie?
What do you mean?
(03:09):
Well, I'm just addressing theelephant in the room.
We haven't put out a show insome time and it just feels good
to be back.
Oh, yeah, I'm trying to say I'mnot trying to put a oh, that's
what you mean.
I mean I had a baby.
Uh, he definitely had a baby.
That's the hard thing to do,super intense, and then like
weird autoimmune, I don't evenknow your body shutting down on
(03:31):
you and like trying to run abusiness with me and still, like
you know, support a baby at thesame time.
It's crazy things, but you didthe dude and you're really like
thriving.
So pat yourself on the back.
You know.
Yeah, you're killing it.
Yeah, thanks, dude.
No, no, no, feeling all right,I guess.
But obviously navigating thatjourney is hard and like
(03:51):
realizing the like maybe you'vebeen using cannabis.
The whole time is like I don'tknow, a medical user kind of.
I hate to say it, but like hey,man, if you're using it to get
sleep, you're using it to likefunction and have like a better,
um, you know, life andwellbeing, yeah, and there's
(04:13):
nothing to be worried about.
Yeah, no, and in that respect,like dabs and like, certainly
really nicely, it has beenreally helpful, has it?
Yeah, definitely, dude.
What have we been smokinglately?
We were smoking that, uh,flower wise anyways.
(04:34):
Um, we smoked the moonshine.
The moonshine was phenomenal.
I think it's north something.
Cultivators I don't have thebag in front of me, but it's
through woody nelson.
The 14 gram bags, some of thebest flyer I've tried in a
really long time.
If you have an opportunity tofind some, get yourself some.
It was phenomenal.
I think it's like a Mai Taicross.
Don't remember this.
I'm not going to quote it, I'lltell you after the break.
I'm going to come back to that.
But also, it was really nicethat Glock the gelato.
(04:58):
I'm a big fan.
I'm a manager in Quebec, withyour orange In Quebec, our Lot,
420 friends.
Maybe too much orange, a littletoo much orange, but, man, if
you like orange sherbet andcrazy, it tasted like it
literally smells like.
You know that orange sherbetyour mom would buy you when you
were a kid.
I'm not a huge fan of it, to behonest.
But if you really liked ityou'll love it, and I can't deny
(05:21):
the fact that the sherbetexpression is phenomenal.
Yeah, that was good.
And then we shredded.
We've been shredding lots ofjars of sauce, the perma-fried
Pistol and Paris, but I don't Ithink it's through a Napa Knee,
ontario grower.
I wish I could shout them out.
I will think about it, butheavy on like little little
gassy kind of thing.
It was really good, a nice kushkind of yeah, it was super yummy
(05:43):
, definitely, um, I don't know,man, hard to say too, we don't?
We forgot to show to our friendsauce for the carts best carts
in the game.
Man, dude, are you kidding me?
I think it just launched likethe grease bucket.
I was concerned they were goneand then they were like, there
they're the re-release.
I understand it is coming.
I'm excited to try it.
Yeah, that's the best one.
(06:04):
The point break was really good.
And then what was it after that?
Chili Willie, was it ChiliWillie?
No, no, no, no, it was theJuicy Drip, which was a minty,
mintier.
Government Oasis RememberedGovernment Oasis.
Beautiful, delicious, honestly,those carts carts like, if,
(06:27):
yeah, people come for them, dude, and there's not really many,
uh, that operate in that spacelike we had those other ones and
they were well, they're to thelast drop.
I find every other rosin cart,at some point in the experience
you lose something correct, youknow whether you turn, you know,
and I feel like with the saucecarts it's really good.
Like you dial it in at, likethat two points, two volts, to
(06:48):
like 2.2, depending on yourpreference, but like, honestly,
you're gonna develop, it's nevergonna burn.
Yeah, the, the tech isphenomenal and it'll go all the
way to the last drop.
Yeah, yeah, so shout out tothem for that.
They are delicious, dude, Iwill.
I will admit that.
Um, what else is going on, man?
Look at this.
All these little delicioustreats is it?
(07:12):
Is it a gummy on there?
Even I forgot that they dogummies, to be honest, that's
another thing that they dophenomenally well, which I look
forward to talking to them about.
Yeah, dude, I can't wait tofucking have the homies on.
Um, no man, it's been fuckingcrazy.
I mean, aside from all that, um, pretty funny day, dude.
Um, I was talking to you aboutthat, about like breaking up
(07:34):
with customers and having, oh,like, the dealer breakup.
Yeah, the dealer breakup.
So funny one man.
I remember that even like, youknow, it's like I'm moving away
and it's been really coolgetting to know you.
But, um, it's like I'm movingaway and it's been really cool
getting to know you, but it'salways heartbreaking.
For sure, you get to knowpeople, but I think that's
what's cool about our businessesthey come and they go.
You know, that's true.
(07:54):
Yeah, I don't know.
And there's like the different,you know, I don't know.
Variety of people.
That's really nice in thecommunity.
Yeah, 100%.
I absolutely love you know, Idon't know variety of people.
That's really nice in thecommunity.
Yeah, a hundred percent.
I absolutely love that.
Um, no man.
Um, definitely more shout out.
Um, we're gonna hopefully befiring up the next store.
(08:15):
Now is the final time it iscoming guys.
Yeah, the final, the.
We are working on another store.
That is a beautiful thing.
We are working on another store.
That is a beautiful thing.
I was also wondering what yourthoughts were and we haven't
really discussed it yet aboutthis Ontario Crest Initiative.
They've rolled it out.
It's almost like an Ontariowine.
I think they're talking aboutit's in the new budget for the
(08:36):
Ontario government this year andI guess this is their really
trying to give us a leg up, soto speak.
I'm not sure if I'm sold on theCrest, to give us a leg up, so
to speak.
I'm not sure if I'm sold on thecrest.
They're talking about auniversal excise stamp between
all provinces.
Have you heard about that?
No, instead of it being likeOntario, saskatchewan, alberta
they're all a little differenton the tax stamp, it's going to
(08:59):
be one federal stamp, which doesmake sense, and it will
streamline all of theseproducers having to like track
all the different provinces thatthey're sending all these
products to.
That one is the the most um, Iguess, step forward for me.
Okay, I mean no coverings,apparently it's talked about.
Apparently we're going to beable to see in like it's not
(09:20):
going to be a big deal anymore.
So that's kind of cool.
I have to say I mean to nothave to hide and big deal
anymore.
So that's kind of cool.
I have to say I mean to nothave to hide and the security of
it and our staff and all that,so that's cool too.
But I'd say number one probably, um, the crest, whatever does
that really fucking matter?
Sorry, I was going to say it tome.
I thought that was their numberone and I was kind of like I
(09:47):
guess that's some like kind ofnational provincial pride thing
that really doesn't speak to, Ithink, people who are buying aid
.
Yeah, I know, right, I mean, iseverybody going to roll it out?
Then I understand it's cool,it's like a VQA thing, I suppose
, but do people care about VQA?
Anyways, I guess it's cool,it's like a VQA thing, I suppose
, but do people care about VQA?
Anyways?
I guess it's my own argument.
(10:08):
Yeah, like I get the sentiment,but I'm not sure if I'm
understanding the execution orwhere it's going to take us.
Well, that's classic, becausethe I guess, what do you want to
call it Legislature is dictatedby people don't really
understand.
So fair enough, man, I guess.
(10:29):
So, yeah, good point, right,like so trying to focus more on
the marketing of and you knowwhat, in some ways, the legal
market is, uh, has a leg upright like, but let's be honest
and otherwise it doesn't so well.
I'm glad that we're able to doeverything freely and I'm so
glad I don't need to hide andlurk in the shadows as our
(10:50):
mushroom selling friends do.
I know that you, I don'tremember.
It's crazy Cause it's been upin the news a lot this week
about all the mushroom storeshaving all the shootings and I'm
kind of like I don't know, I'venever.
I've had some, some close callsand people making maybe made me
(11:12):
feel uncomfortable, butnobody's ever shot a gun or
pulled a gun on anybody in ourstore.
So, um, I hear maybe it'shell's angels.
I have to say it doesn't happento other, uh, to media that says
that it is something to do withhell's angels apparently
flexing on these proprietors inthe mushroom space, gray market,
(11:33):
cannabis space also, which ispretty interesting to me.
Um, there's money there, right,but it makes sense to me, right
?
You have these.
Um, you know, give me thekickback, yeah, some, you know
you're in the living in thiszone and you're trying to make
money and you're taking anopportunity and opening a
mushroom store and a legalcannabis store and then all of a
sudden Uncle.
(11:55):
Tony comes on his motorcycle andwants his cut, so it makes
sense that they're seeing themall pop up everywhere.
And then their minds are like,well, we should be making a
piece because these guys can'tgo to the cops, right?
So, uh, we don't live in thestates, but we have uncle sam,
so, whatever, it's the samething, right, am I wrong?
It's a good hypothesis, thoughtthat I was coming, yeah, no, no
(12:15):
, that's terrible that there wasuh and that's violent crime,
crazy in toronto, actually likeright by my y, right by your
kids, no.
And let me say one thing, sothat's's pretty regardless of
their native stores or not.
I don't really care on thatsubject, but there have been a
lot of stores I've noticedopening within 150 meters of a
school and I'm like we couldnever dream of opening in that
(12:36):
location.
So I'm kind of like I thoughtit was all about protecting the
youth and all this stuff.
Like there, literally, is astore that opened really close
to my son's daycare.
I don't care personally, exceptfor the fact that I think it's
an oxymoron that of coursethere's lots of those, but that
specifically, is like kind ofbrutal.
It's like, ah, when it'sriddled with them, it becomes a
(12:59):
joke.
Right, right, yeah, anyways,yeah, very frustrating, yeah,
but you know it is what it is.
We're anyways, yeah, veryfrustrating, yeah, but you know
it is what it is we're saying.
I just think that this iswhat's actually happening.
You know, this is true.
Yeah, um summer.
Other thing I want to show thathash holes with hash holes and
market lots of that's prettycool.
(13:21):
Yeah, I gotta say that it's astep forward.
Man, yeah, jelly brands.
We got jelly brands and thatthat one was expensive.
I did not smoke one, no, but wesold them pretty quickly, dude,
it was a $55 pre-roll plus tax.
Yes, that's wild.
I think you're tagged at like60-something bucks.
That's crazy.
But and then the one above onesare like 30-something.
Oh, that's sustainable yeah,not sustainable.
(13:47):
Wow, so well, they all to behand rolled.
New, the different, you know,the lower quality heads, I don't
know.
Yeah, right, I don't know,maybe not, it's okay, it's still
a great product, though I'vebeen phenomenal product, I don't
know.
I'm just saying it's cool thatwe're seeing that kind of stuff.
Of course, um, shadow rosinheads, new indica and sativa
(14:07):
dominant got the hat on.
Yeah, true, right, that's right.
A lot of rosin capsules are thebest in market.
That is not a paidadvertisement.
If, even if this wasn'tsponsored, johnny, I would tell
you that this is, yeah, you'realways finessing, you finessing,
as me, as I've seen you.
They're really good.
It's a great product.
Grab a room to go, take in somerosin heads.
(14:30):
It is paid but it's not paid.
Does that make sense?
Yeah, no, it's funny.
Honestly, dude that.
One batch of fucking peanutbutter, that would be rocked.
Oh yeah.
Truffle In the bread combo ohyeah, truffle In the bread combo
In the peanut butter and jellyflour.
I will give him that that wasactually one of the strongest
(14:52):
legal flours I've ever smoked.
I will give him that.
Yes, touched.
I wasn't as big of a fan of thejelly.
It was still good Truffle, butthat's just my honest thing.
They were both great, but youknow you always got to pick a
favorite, exactly Right.
Yeah, yeah, no, it's been niceman Spunking lots of weed.
You have been.
(15:12):
Yeah, you're back, charlie'sback, early's back, charlie's
back.
I know I can't wait to smokeOut at the dab bar buddy, what
going on back there.
I know I can't wait to smokeanother job.
I feel it's just like reallycool, happy to be here, happy to
be in a different space for thefirst time ever in higher orbit
(15:33):
history and shout out toeverybody for listening to
higher orbit.
Welcome back.
We have hugo and jordan andalice.
I am so pumped out of theseguys in the back of of the cafe,
beside our friends in theindependent cannabis store of
(15:56):
canna culture free deliveryfavorite store.
When you're in the bathers andenglish area, they have free
delivery.
Yeah, that's unreal.
Just sell accessories to you.
Know what I'll do.
They're legit Check them out.
Run late yeah, delivery's hardtoo, man.
Ah hustle yeah, that's a grind.
I would love to chat with thesepeople about it.
Yeah, that's like some seriouslike you gotta dig deep to make
(16:18):
delivery happen, you know.
Oh yeah definitely it's brutal,man.
Winter is unbelievable.
People are relentless.
Speaker 3 (16:25):
I never even thought about that relentless yeah,
because the orders just gothrough the roof as well,
because no one wants to go outin the winter right, nobody
wants to go out in the winter.
Speaker 2 (16:32):
And then you have these prima donnas that live in
their condos and they want to belike, they want to complain
about it.
And you're like I gotta go upthe 32 floors and all the way
down with one elevator.
And you're like you get thecall from somebody that's really
called you and like, dude, I'mwaiting for the elevator, I'm
waiting for the elevator.
Tell them relax, right, charlie?
(16:53):
Yes, absolutely no.
I think these guys deliver inanother way to the ocs and I
want to.
Absolutely.
That's a whole other story.
Yeah, right now, delivery isinsane.
But, uh, boys, absolutelywelcome man.
Yeah, welcome to the show man.
Speaker 3 (17:08):
Honestly, such a pleasure to have you guys I feel
like this is why I know I metyou.
Back to that.
Speaker 2 (17:13):
I know I kind of want to change it there, but uh,
it's so nice to have like thefour month foremost best hash
makers and cart makers in myopinion, uh, in the industry on
the show.
So there you go, man.
That's from's from me.
Thank you Seriously.
Yeah, somebody is a consumermore than anything.
So, yeah, man, it's an amazingproduct you guys put out.
(17:34):
What's your story?
What's the deal?
What's behind Lady Jane Labs?
That's where it all started,right?
Yeah, do you want to tell us alittle bit about that and what
the history is there?
Speaker 1 (17:43):
yeah, definitely.
I mean, it's been a journey.
We started, the threeco-founders, okay, um, and then
basically, um, we all share thesame passion.
We all, uh, consume cannabisfor one reason or another, right
, um, and then cannabis, andthen kind of changed our lives
(18:06):
as well, right, so I basicallymet Jordan, as he was my
bartender, oh damn.
Speaker 3 (18:14):
That's cool, yeah.
Medical dispensary beforelegalization yeah.
Speaker 2 (18:19):
Damn man, that's crazy.
Okay yeah, what year was this?
Ooh, do you remember?
Speaker 1 (18:25):
Sorry, that's a big question for stoners 2017.
Speaker 2 (18:29):
I think that's amazing man you met at
Budbenders.
What did he sell you?
Do you remember I?
Speaker 1 (18:35):
would just come and you might know right.
Speaker 2 (18:39):
Yeah, just like what's the best weed.
Speaker 3 (18:41):
You have Always wanted the best stuff, for sure.
I always remember Hugo had themost amount of questions, like
when he came in I knew I wasgetting peppered with questions
and it was awesome.
I was really excited about itand I was always like I want to
answer every single one of themand if I can't, like next time
you come in I'll have the answerfor you no, you nailed.
Speaker 2 (19:01):
You nailed a big question.
I feel like in bud tender speakjordan, though but like you
have those customers that asklike a million questions that
you're not happy to see, and youhave the ones that do.
We can think of a bunch of myside like I love seeing you and
it's so happy chatting with youand it's all through the process
, and don't get me wrong, Ialways make it through those
other people, but you know,there's a difference between
having that interaction and itbeing like very transactional
(19:24):
and being like, oh my god, justlike get over with your
questions and like, oh man, allright, this guy's got some legit
questions.
Speaker 1 (19:30):
I would ask the same ones and it's nice to like guide
them through that right 100yeah, no, so that's that's kind
of like when I moved to the cityand then then you're a lot of
you know with, with people, so Istumbled across Jordan's site
and that's how we got together,right, like so that's how Lady
(19:52):
Jalen Habs was born.
Yeah, I mean hardly.
Our partner was as wellinvolved.
He has a degree in plantscience, so he was a close
friend.
So we all basically cametogether.
Speaker 3 (20:07):
We all had the same dream to just bring really good
quality to the market.
We were originally going to begoing into doing contract
growing with Micro because therewas an LP that had a contract
out and they were selling LOIs,signing LOIs for companies.
What's a LOI stand ItIs forcompanies.
What's LOIs, dan?
(20:27):
I just heard people say LOIs, Idon't know.
All right, yeah, yeah.
So we saw that opportunity andthen all of a sudden they just
dropped off the face of theearth and so we're like all
right, we need to pivot.
And 2.0 had recently happenedand Hugo had a background in
doing ROS and I had backgroundin hash and growing and just
(20:49):
like genetics, and so it reallylike was able to pivot.
And Hartley was just likephenomenal for the compliance
side of things.
So that really like createdthis trifecta for us to to get
started.
And then from there it's justlike been building it out and
building the team, and I thinkthat's been like the new thing
(21:10):
that we want to like highlightthe most is like building the
team and getting people who arelike-minded and going through
that process to really find morehash makers and or at least
consumers that understand whythey're doing those extra little
processes, and so our teamreally make it worth it for us
and really make that productlike what it is.
Speaker 2 (21:31):
That's so man, yeah, Shout out to Hartley.
Man, you guys have definitelybrought like a I feel like a new
wave and I could shout outother brands that came Like.
I feel like Rosin took a littlebit of time, especially in the
local market, and it's stillprobably hard for you guys.
Man, yeah, Cannabis is tough.
It all started with this waswhen you guys were the most
(21:52):
expensive jars in the cupboard,usually right and like you know.
Speaker 1 (21:56):
Yeah, but.
Speaker 2 (21:56):
I think you justify that, but you know what I mean.
Speaker 1 (21:58):
And there's a difference of being expensive
and costly and the difference isthat expensive, a lot of
companies will make high margins, oh, top shelf.
And costly.
A product is costly whenthere's a lot of cost behind, of
labor, yeah, of course, andthen the farmers and everything
behind.
So I think that's an importantthing that these products are
(22:21):
costly, are not expensive.
Yeah, and of course the taxesyou know make them costly.
Yeah, very, very Right,especially in that category.
Yeah, and of course, the taxesyou know make them, you know,
costly.
Speaker 2 (22:30):
Yeah, very very Right , especially in that category.
Yeah, oh, especially.
Speaker 1 (22:32):
You pay like one cent per milligram.
So if you have a rosin that has75% THC us as producers just by
imagining to make that product,you're paying $7.50.
You don't have to make anything, leave a finger or anything.
Just imagine to create thatproduct and that would be the
(22:52):
tax you're going to end uppaying, right.
Speaker 2 (22:55):
Well, thank you guys for figuring it out somehow.
So I have to say, because it isa really hard, I think,
category to live in for thatreason, yeah, I mean, everything
started for us before russianlike.
Speaker 1 (23:07):
At least for me, everything started in mexico
when I would go to the mountainsin oaxaca and get like the best
hash from the little towns,little farmers, you know
traditional, traditional hashmade really like in these hotels
.
You will book and they'll bringyou the secret menu, you know,
wow, and basically you get toexperience that kind of like
(23:32):
bubble hash right, that reallybubbles and then part of mexico.
Where are you from?
I am from the south yucatan andmaryland and I lived there and
a couple of years and I moved tocancun and in a lot of time the
only way to get hash was to goto Oaxaca in the mountains of
the centers.
(23:52):
It'll take a bus, it'll do thetrip and you'll get there the
goods right.
So, there will be a beautifulscene, forest, the clouds will
go down, a lot of mushrooms, youknow, are grown there and and
then from there, I believe,every transition into the rosin,
after into flower rosin right,okay, flower rosin came after
(24:17):
you could make your own kind ofmedicine, you know, by pressing
notes.
And then I did that in Montreala little bit and then when I
moved here, as I was saying, Imet Jordan early and this
opportunity came and we're likelet's do something thank God you
guys met each other, man, Igotta say man, the legal lanes
(24:39):
people to be completelydifferent regarding Ross and
anyways like what happens, likethat.
I mean just you meant the rightpeople and you take a ride,
right yeah.
Speaker 2 (24:47):
I mean that from the bottom of right, people, and you
take a right right, yeah, man.
I mean from the bottom of myheart, man, as purveyors and
sellers of legal cannabis.
Like man, it's really nice tohave some product to stand
behind and confidently be likeas somebody who likes to smoke
raws, and that you can be likethis is good yeah.
Yeah, if I take a little timeyou're like you know, Maybe that
next jar is going to be sellingit right?
(25:08):
Yeah, the consistency, which isalways hard to man, and the
back jars have been a good, agood change.
Speaker 1 (25:13):
not everyone's using them now, but you guys were
using them really too, so, yeah,yeah, yeah, no, definitely,
it's been a very short but fastjourney for the solventous rosin
extract.
Very short but fast journey forthe solvent as frozen extracts
from the hash, the flour rosin,into hash rosin, right made out
of dry cannabis, and then intothe live rosin that we're
(25:36):
currently experiencing.
Yeah, and all that has comewith a lot of new technologies,
a lot of new developments thatyou'd make the user experience
more friendly, more easy, easyto access, more cost effective
for us to produce.
So it's all basically hashappened in the last five, 10
years really.
Speaker 2 (25:56):
Definitely, it's becoming way more accessible.
I was going to say where, likewhat provinces, can we pick you
up?
We obviously know Ontario.
It's selling amazingly, and youguys are from the East Coast.
We forgot to talk about that.
That's where all the country ismade, which I always thought
was uh beautiful and also kindof funny.
Why did you guys decide to setup in, uh, the east coast,
jordan?
(26:16):
Are you from there?
Speaker 3 (26:17):
I'm from the east coast.
Okay, there we go.
And raised in new brunswick.
I spent quite a bit of time incalifornia when I was younger as
well, because my brother livesout there, okay, uh.
So that kind of gave me adifferent kind of like west
coast influence on what cannabiswas from a really young, uh,
point in my life.
So I'm getting it now thatmakes sense.
I understood that like therewas different like scales of
(26:39):
quality and and it wasn't just,like you know, the outdoor grows
.
It were like back in the day,in my hometown at least, and
like some of the stuff uh.
So it really like laid a goodfoundation for understanding
that damn man.
Speaker 2 (26:54):
I have to say, man, what do you guys like?
How do you guys pick suchamazing flavors and proprietors
to work like?
Speaker 1 (26:59):
you really banged out some really beautiful like
making, like fine wines here,yeah, that was that's been part
of making commercially viableI'm bringing this pros to the
people is we started after wepartner with the mission that
(27:28):
were geared for hash, so Jordanbasically got a big role in that
.
Speaker 3 (27:33):
Yeah, I created a giant library that we're still
trying to work through Not 100%,because, like a lot of people,
when they hear hash specificthey think like single strains.
I chose a menu that was reallydiverse and I chose strains that
represented terpene profilesthat I was after to create a
broad menu and I was hoping thatI'd find hashers, but through
(27:57):
our, through our pheno huntingand a lot of pheno hunting, it's
been tough.
There's like been full huntswhere you just don't find a
hasher, or at least acommercially viable one.
Speaker 2 (28:06):
You know what I mean, because it's a better web to
cast, though now that you say it, I was like okay, yeah, yeah,
just get more, if you know, getmore flavors, yeah, yeah, and
see what correct turns out nowthat, yeah is um.
Speaker 1 (28:17):
It has come now to breeding our own flavors.
Yeah, like, like a chili,really.
Speaker 3 (28:23):
No, that was one of the ones that, like the frosted
fruit cakes, was like one of ourreally early strains, and that
was one of the ones that wefound that was like incredible.
It was our own pheno, um.
So it kind of like took up anice place in the library and
then we uh, did a wilson huntand then we found the wilson
zero and that was very special.
Speaker 2 (28:42):
So then I went well, these are so distinctly
different, let's do internalcross, and that's where, uh,
chili willy came from if you hadto say, guys, like I know it's
always like you know now,looking back at, were there any
early bumps in the road that youcan identify?
You know you always want tolike take one back and change
the playbook a little bit um Ithink, uh, it's think it's been
(29:07):
a ride for sure you wouldn'tchange anything.
Speaker 3 (29:10):
I don't think I'd change anything because I
wouldn't be here.
Yeah, definitely.
Speaker 2 (29:14):
Great answer.
Speaker 1 (29:15):
Yeah, I mean taxes for sure.
But apart from that, I mean wedon't regress, we get behind
everything.
Speaker 2 (29:25):
I have a good idea about that, but I won't bring it
offline.
I have a good idea about that.
Speaker 1 (29:30):
Yeah, things are changing.
Things are changing anddefinitely, at the end of the
day, we don't do this really forthat reason.
We do it because this issomething we loved before
legalization and when it had theopportunity to be something we
could do legally and we werelike, wow, you know, we have
(29:52):
this knowledge.
We need to put it to good useand try this out.
So for us it was.
Speaker 3 (29:58):
It was just you know that really, so it was it was
really worth going into thelegal side of things, even
though all of the challengeswith compliance uh, hartley and
I like did specific courses andstuff to really start wrapping
our heads around it.
Luckily, he's got a universitybackground to build on that.
Um, I did a year of universityand it wasn't for me, but I I
(30:19):
got, you know, a generalunderstanding of you know,
higher level stuff.
So you know higher level stuff,so you know it was nice to be
able to do that.
But we figured it was worthgoing the legal side because
it's going to be here long-term.
Yeah, so it's like let's justfigure out how to operate here
so that when we're herelong-term it's just a foundation
that we operate under.
Yeah, it's amazing.
Speaker 2 (30:40):
Yeah, we've been seeing a few more.
I guess brands come out like tobe honest and I I think it's
obviously great.
Uh, yeah, because you guys alsohave been kind of leading the
way since our 100 percent.
Yeah, and it's nice to see umis like obviously coming from
the background of just being aconnoisseur too.
Speaker 1 (31:01):
You guys must try all the jars yeah, we get a good
opportunity to try a lot of jarsduring the trips and events and
company promotions and andthere's a lot of variety in both
sides of the industry and um,and I think that that makes the
industry really like it's notlike really in everywhere you.
(31:24):
You meet people in thisindustry like legal or crazy,
like people that like cannabis,like herbs, and that's really
what basically binds everything,every conversation right, every
relationship.
So I think that's definitelysomething.
Cannabis would always bringrent to the party Absolutely
(31:45):
dude.
Yeah.
Speaker 2 (31:46):
Absolutely.
What do you guys consider someof like your early milestones, I
guess, along the journey as acompany here kind of expanding
into Canada?
I know you guys have some bigannouncements Are you launching
in a new province?
Speaker 3 (31:58):
Yeah, we just got into BC.
Oh man, it's like our big bignews right now, so we're going
to be dropping there at the endof the month.
Big big news right now, sowe're going to be dropping there
at the end of the month, Ibelieve, is when it's going to
be like ready to order.
Speaker 1 (32:10):
Yeah, so be seeing newfoundland, newfoundland as
well yeah, bc, get ready, getready.
Speaker 2 (32:18):
Yabba, dabba doo.
I don't love that.
Speaker 3 (32:20):
It's gonna make us off on the rock, baby, let's go
definitely That'll make usavailable across the country
except for Alberta and Quebec,and the territories as well.
I mean through Mendo and othermedical channels like Herbal
Dispatch and stuff like thatwe're available in those
(32:40):
provinces, but in the actualprovincial.
Yeah, we're across the boardnow.
Speaker 2 (32:45):
I feel like in Ontario it's proven itself.
Speaker 3 (32:48):
That's just the market that we know yeah, that
was a milestone for us to get inhere, like with grease bucket,
our flagship, yeah, I mean Ithink everyone kind of knows
grease bucket the most fromthese we're gonna have these,
hopefully on tuesday or themonday after the new grease
bucket cart.
Speaker 2 (33:02):
Yeah, oh, they're so good, yeah, and uh, even our
delivery guy, dude speaking of,just yeah, phenomenal products,
just doing our flat, helpingthem out.
Speaker 1 (33:13):
You know what I mean.
Yeah, yeah, I got a flagshipbecause that the genetic.
We were waiting for our license, okay, and we, we were doing
like, um, our acn pr, yeah anduh, we were okay, let's pop
something while we wait for thelicense.
Oh, that's it.
Speaker 3 (33:32):
That's the story.
Well, we popped a bunch ofstuff and then Hugo was like
there's room for like a few more.
And I was like, dude, I don'tthink there's room for a few
more, because I was tending thegarden.
And then he's like come on, Iknow you, you can do it.
So we actually popped threegrease bucket and one of those
was this grease bucket.
It was like incredible yields,incredible flavor.
Um, yeah, it's a pain in theass to grow because it's
(33:55):
ginormous.
Um, so, a lot of the farmersthat we work with don't love it,
but we're really starting tolike get it more like managed
and also find the growers whoreally enjoy um jurassic park
plants is what what they call itmore like managed and also find
the growers who really enjoy umjurassic park plants is what
what they call it, because likethey're like nine foot plant
follow us at higher orbit,follow at sauce, come last come.
Speaker 2 (34:15):
Yeah, one word grease pocket rosalyn so they won't
last.
They won't get them.
Dude, we'll get those greasebucket cards.
They're gonna be.
I haven't even tried it yet, Ialready know we're back.
(34:36):
We are well dabbed.
We are well dabbed out from thedab bar.
Alan's cheating us up.
Hybrid Visions Shout out, alan.
Cafe on the Hill Cannon CultureCafe on the Hill.
Cannon Culture.
Egg Cafe on the HillCaniculture Egglings in a
Bathroom.
Check it out.
Don't forget to follow atHigher Orbit, sauce Ross and
Labs.
Yeah, where can people find you?
Actually, I guess on socialsyou got that fired up, or is it
(34:58):
just?
Speaker 1 (34:58):
Yeah, we're at Sauce Ross and Labs on IG Nice and
we're launching our web page aswell, where we're going to have
some merchandise swags and alittle bit of product
information or new launchescoming up.
So that's coming up probably inthe next month or so.
Speaker 3 (35:18):
So we want to try to incorporate like having like C
of A's available through likeQRs and stuff like that for the
actual batches that people aregetting, so people can get a lot
more details.
Speaker 1 (35:28):
Yeah, we're trying to incorporate more details now in
our new packaging that iscoming to Ontario, with more
details in basically about thepartners, farmers, specifically
the farmers pride.
Speaker 2 (35:42):
Yes, Would you guys think about doing like a
see-through jar, because I guessthat's possible now or no?
Speaker 3 (35:49):
um, the only thing with that is that, like when the
end consumer has it, itoxidizes a lot easier with it,
makes it with like the lightexposure.
So just for like keeping it areally premium product, it
doesn't make sense yeah, yeah,gotta go with the uv.
Speaker 2 (36:05):
Uv protection that makes sense to me, dude.
No, um man, we just went a fewdabs so I'm a little sweaty, but
we were.
We were just talking about, um,finding pheno's man, and
honestly it was.
It was awesome to hear you guystalk about like just what
you're looking for and like whatactually washes and what
(36:26):
doesn't, what's in your uh bankand what works.
I was just thinking that, likehow do you guys go about finding
or choosing the flavors that dobecome sauce, rosin labs, and I
know sometimes there's someblending involved and we talked
about uh kind of hash making youdifferent in the sense where
you're talking about terroirsand stuff you know, yeah, it's a
mix of both.
Speaker 1 (36:46):
and this work we do in-house, where we've been feno
hunting and breeding, yeah,under Jordan care and and Jeff,
and basically we have anotherpart of the business where
farmers sometimes have phenolsthat are they already hunt or
(37:07):
they acquire somehow, or gifted,and basically they offer us to
run that because that's acultivar that they know that
it's going to perform well fortheir business model, for their
terroir and they're going tobasically be able to have a
commercially viable harvestright Crazy.
So that's a combination of bothand we always basically do the
(37:29):
the phenotest and do a wash testright and before we acquire a
big quantity, and then we we gofor it, right yeah, it has to
pass like the flavor kind oftest, or we don't buy.
Speaker 3 (37:42):
It is another big one .
If it's not going to be terpy,if it's not going to be good,
then it's yeah, you said wash.
Speaker 2 (37:48):
That's like.
I'm curious, what does thatlook like?
Like?
Speaker 1 (37:51):
uh, the test wash.
Speaker 2 (37:51):
Basically, I've never , you know.
Speaker 1 (37:53):
I'm just curious as somebody normally when we wash
uh commercially, we will do uhduring an eight hour shift.
We'll do two washes, okay, onein the morning and one after
lunch.
And um, the osprey, the machinewe use to remove the trichlums,
we normally put around between15 kilos.
So to do a test, we basicallydo a small two and a half five
(38:18):
kilos Big bus, just to basicallyget a representation of what
that would look like.
Speaker 2 (38:24):
What kind of yield you're going to be looking at
and like, like okay, and how theheads Are looking, like kind of
two and yeah.
Speaker 3 (38:30):
I mean the flower actually is how well cared for
it was.
Speaker 1 (38:33):
Okay, cool I think you want to basically have a
presentation of the yields andthat would make it commercially
viable for us.
It has to hear at least threepoint five percent.
Yeah, and currently put ahundred kilos frozen, you get
3.5%.
You get 3.5 kilos of hash.
Then you put that in a pressand you basically get 70% out of
(38:55):
that.
So you end up with like 2.5 ishkilos and then from there you
take retention samples, lab testsamples, terpene samples, and
then Are you looking for aromasat this stage, you guys?
Speaker 2 (39:11):
Yeah that makes it even, I guess, when it first
froze and you do right, thatmakes a difference, even right.
Speaker 1 (39:17):
Yeah, so definitely you end up with.
That's the importance of theyields and the importance of the
test wash basically.
Speaker 2 (39:24):
Beautiful.
That's amazing, man.
Sounds like a cool process.
How much would you have to sendfor testing?
I think it's 87.
Speaker 3 (39:33):
Well, for testing it's 42 grams or 44 grams, but
then we have to have a 25-gramretention sample as well.
Speaker 1 (39:42):
Okay, wow, you keep that for two years.
In case there's some problemswith that, with with the badge,
some retesting that needs to bedone, yeah, and then after that
it goes to to destruction.
Um, but yeah, definitely.
Uh, you send two grams forterps.
Speaker 3 (39:58):
Yep, um, test terms and yeah 42 for the rest, which
is like all of your ummicrobials, all your heavy
metals, all your cannabinoids,everything like that yeah, the
metals.
Speaker 2 (40:10):
I haven't heard that verbiage in a while, sorry.
I love it when someone busts upthat, I just remember well, we
can't remediate it so like.
Speaker 3 (40:17):
I mean, we're testing for pesticides and heavy metals
before our flower comes in um,because with solventless there's
no way to ever get that out ofour hash right.
If it's there to start, wecan't even bring it into the lab
.
Speaker 2 (40:30):
It's not worth procuring what you're going to
do and washing it.
Speaker 1 (40:34):
Yeah, definitely.
There's a lot of logisticsbehind, where we work with a lot
of farmers that have theability to basically bring all
this flour at the end of theseason and we get to transform
it after that, right, so it'sdefinitely a combination of it's
(40:55):
now sauce basically have becomefrom, of course, when we
started.
It has become to more like acommunity of people that work
towards doing something duringthe year towards basically
putting these products out inthe market.
Speaker 3 (41:10):
So that's really something cool yeah, I think we
really last year's.
Yeah, we've really dialed inwith the farmers we work with
and and they're they're pinnaclebecause they they take such
good care of their flower.
It was awesome.
It's fire in, fire out, so ifyou have poor quality flour, it
doesn't matter how well we doour job.
Speaker 2 (41:30):
It's just it's not going to be a good end product
it's hard for you guys to tell astory when the beginning
product isn't.
There's no story to be told.
I get it.
Yeah, man, totally dude.
Can you shout any of them out?
It's going to be on the back ofthe bags probably by the time
this uh, yeah, there's arobinson.
Speaker 3 (41:44):
Can robinson's cannabis in nova scotia, okay,
um and weed on in quebec beauty.
Speaker 2 (41:51):
So that's another one and then, oh, I know, we don't,
we don't, we keep right, yeah,yeah they're fantastic.
Speaker 3 (41:58):
Oh man, they take such good care of their flower.
They really do, okay.
And then the other one in novascotia that were he's been an OG
.
He's incredible.
He's been working with us foralmost from the beginning, but
he's a really long time cannabisfarmer and he's West Rivers
Cannabis in Nova Scotia.
Fuck yeah, man, he's the dude.
Speaker 2 (42:18):
I love shouting out the farmers, you know, because
that's where it all starts right, yeah.
Speaker 1 (42:22):
And during these years, basically, we've been
working with people like MaxPopseed.
That did the point break.
Speaker 2 (42:30):
My favorite, absolute favorite.
Yeah, yeah, yeah.
Thank you so much for the giftLove it.
Someone's going to steal it.
Lucky hasn't yet, I haven't.
But Hugo gracefully gave us oneof the last known jars.
You want me to steal it?
Yeah, man, I think you should.
I think we'll put a date on itor something.
Hold on to it for a minute.
You're just worried that I'mgonna strut the jar no, it's
okay, but um grip it.
(42:50):
Um, definitely, like, obviouslyall your stuff is great, but you
know, if you pick favorites,that was definitely number one
and you were mentioning it'sjust gone and I know it's one of
those like folklore thingssometimes things die and mother
nature runs its course, so tospeak.
Right, so it is what it is thepoint.
Speaker 1 (43:05):
Frank is gone yeah, definitely, definitely, uh, uh.
It's gone, but I mean max isstill doing great work and uh,
and definitely the fino as well,actually, because it came from
his ac and pr let's talk aboutyour new drops.
Speaker 2 (43:19):
We have them coming to the store really excited.
We haven't talked about it yet.
I realized that, like, why not,let's do it?
So you have two new rosin skews.
Right, I think, two new rosinskews and a new vape skew.
Yeah, and the new vape skewwhich was the grease pocket
which you mentioned?
Yeah, yeah, and the.
Speaker 3 (43:33):
The new rosins are the uh gas pack.
Okay, sick, and that's gonna bethe purple poison, og, which is
like super gassy lime sour inyour face.
Um, what you smell is what yousmoke makes.
It translates incredible.
Uh.
And then for our farmers pride,that's coming from robinson's
cannabis.
Uh, and that's gonna be bubblegum and that's that old school
(43:55):
bubble gum flavor.
It's sweet.
Yeah, rubber berries, you knowkind of the hubba bubba.
It's really sweet.
Like if you, and if you came uplike smoking bubble gum, you're
gonna, you're gonna, open thatjar up and you're gonna be like,
oh my.
And if you came up like smokingbubble gum, you're gonna,
you're gonna, open that jar upand you're gonna be like, oh my
god, thank you finally I'mthinking like that bubble tape,
you know the, the pink tape, youknow, yeah, yeah, totally, I
(44:15):
like rubber turf, so that's goodyeah, me too.
Speaker 1 (44:18):
Indica is like straight indica with great
medicinal effects, and so that'ssomething that yeah, it's the
serious seeds, like bubble gum.
Speaker 3 (44:26):
So it's like the one that came from indiana and went
to the netherlands and then theystabilized it and that's what
like it's still available tothis day sounds right up my
alley.
Speaker 2 (44:35):
I look forward to trying to watch you okay and
beautiful the farmer.
Speaker 3 (44:38):
He knows the guy like personally and so that's why he
was like oh, I gotta have thisone I love the stories behind it
.
Speaker 2 (44:44):
you know it's great.
Yeah, dude, you got some greatstories.
Have you guys been seeing solike?
I know you're again speaking ofcommunity like dApps?
We've seen so many drives, someof the best dApps oh yeah, have
you been seeing anyone be likeokay, yeah, like maybe we should
follow your guys' lead Likeanyone kind of like thinking
(45:06):
about joining the market or areyou seeing that at all yet?
Oh, like a crossover, yeah,yeah, yeah, because obviously
you guys you know friends offriends over to a degree.
Speaker 3 (45:14):
Yeah, I mean we always like offer as much help
and guidance as we can, becauseI think everyone deserves to
cross over, even though it isyou know.
Speaker 2 (45:22):
And you're in town for the great Hash Rosen
showdown.
I started to cut you off.
I just thought I tied inbecause there are some, you know
, world market worlds competingand I know you guys did very
well last time and this is thefinals.
Speaker 3 (45:36):
Yes, this is the finals.
I came second last time andhopefully will come first.
Speaker 2 (45:41):
There you go, man, congrats.
Well, that's amazing.
Speaker 3 (45:44):
That's something we definitely are not like
tailoring, we're putting thecommercial products people can
buy out there, right, so it'snot like, every batch that we
enter into competitions is acommercial batch, so it's what
people are buying in the stores,it's not a specific.
You know I'm going to do myfirst wash pull and only enter
it into this one competition andyou know there's only 30 jars
(46:08):
available.
It's what everyone is equallygetting, so that's like we have
a lot of pride behind enteringthat into a competition.
Speaker 2 (46:15):
Yeah, respect, that's dope man, I know how much love
you guys get for the greasebucket.
Like have there been issueslike growing that to scale, Like
that's for Canada, Like theremust be right, Because I feel
like we have problems gettingour hands on it.
Speaker 1 (46:27):
Yeah, it's true sometimes, yeah.
Speaker 2 (46:29):
I know, is it your most popular?
It is our most popular.
Speaker 3 (46:32):
It was our original flagship, so like it's really
popular and it's a pain in theass to grow.
Speaker 2 (46:38):
Is it?
It is.
It makes sense, of course, yeah.
Speaker 3 (46:41):
Of course it is.
Speaker 2 (46:41):
It's super tall, so if you're not set up for like a
really tall plant, that takes alittle bit longer to flower
you're going to have a toughtime with it, obviously kind of
growing with your partner that'sgrowing it and they've
obviously been able to keep upwith you and honestly, I feel
like every batch has been just alittle different but still fire
, for you know what I mean.
Like yeah yeah, in its own kindof way you know, very similar
(47:01):
to wine.
Speaker 1 (47:02):
Every farmer has a terroir that and inputs.
You know growing techniquesthat they put into the cannabis
and, like we have experiencedthe grease bucket growing two
different terroirs, yeah, andyou can taste the difference,
you can smell the difference andit's the same genetics, just
different what it's places.
(47:23):
Yeah.
So, yeah, they're definitely.
Speaker 3 (47:25):
Uh, that's pretty cool to see, yeah right, yeah,
yeah, we're having to like rampit up this year because I was
like I don't think we're gonnahave enough uh, grease bucket
when it comes fall to be able tolike last us, because I think
we're gonna get skinny coming upjust because of like bc we're
gonna be losing to bc andnewfoundland right.
Speaker 1 (47:44):
Come on, man, we need to try that flagship yeah, and
that's why all our drops are amix of um indoor when the the
season is over, and togreenhouses, um like the ones
that have, uh, jordan describedand uh, and at the end, you can
(48:05):
get really good triangles fromboth, yeah, and you can get
really bad dragons from bothyeah, that's how the cookie
crumbles I guess, get really badtraction from both.
Yeah, that's how the cookiecrumbles, I guess.
So, so, definitely, um, as longas you're you're trying to use
living uh uh soil, organics andtrying to grow these as the same
way you will grow your fruitsthat you put in your body, um, I
(48:27):
think that's something thatreally reflects in terps, um,
from anybody that is intoroasting, any brand basically,
and it's just that is the inputs, right, yeah?
Speaker 2 (48:41):
it's funny you say that.
I feel like a lot of peoplewhen you, when you cross that,
like I don't get me wrong, Istill smoke every kind of dab,
basically, um, except for Idon't really smoke diamonds
often, but but anyways, besidesthe point, it's like when you
cross that line you don't goback.
Speaker 1 (48:55):
Yeah, and now that you mentioned diamonds, it feels
a lot cleaner.
Yes, yes, I have a lot offriends, for example, in Mexico.
They don't have access to COAproduct, to this kind of market,
and they have hurt their lungsfor life and they cannot consume
cannabis anymore and it's anirony because that was supposed
(49:19):
to be what healed them.
Right, having a clean productand having it accessible, I
think, is something definitely.
We take pride from the pointwhere we put our gloves and we
wash them, because gloves havepowder of zinc when they made
them in the manufacturer.
So if you don't wash yourgloves and you enter your lab,
(49:40):
you have basically zinc powdereverywhere.
So we wash our gloves, we drythem, then we touch things and
we use all the PPEs.
Right, and it shows man.
Speaker 2 (49:53):
It shows clearly.
Speaker 3 (49:55):
You're the dirtiest thing in the lab typically.
Speaker 1 (49:59):
You should hide your face.
You took a shower in themorning and you don't wear
cologne.
You don't wear perfumes.
You don't put the salt around,right?
No nails, it's really like therosin is the patient and the
rooms are basically theoperating rooms.
Speaker 2 (50:15):
That's a great terminology, you're right.
You know that.
Yeah, that's a good one, dude.
That's a huge benefit and Ilove that man, I would love to
make some hash at one point.
Never done it, so it's verycool.
Hey, man, we're going to haveto go to Nova Scotia.
There you go.
Speaker 1 (50:38):
We'll have to get there one day to go to nova
scotia.
The pheno tests we do are madein a small um, a small bubble
machine, you know, like yeah, um, so yeah, you can make great
hash that win competitions in athome with a small kid.
So that's, that's a cool thingand it looks like an air fryer,
like it's like a little oventhing.
Speaker 3 (50:51):
Yeah, look at frenchie cannoli's like videos.
He was like I knew how to makehash.
But then I took his course intoronto and I was like okay,
there is definitely levels tolike this and like the passion
and like really understandingthe, the farm beginning and
everything like that.
So anyone who wants to like,just like, dive into hash making
(51:13):
and even as a hobby, or justknow more about the hash side of
it, especially dry hash, he isthe king.
Like it's incredible who?
Speaker 2 (51:20):
uh, how big is your team right now?
And, uh, do you want to shoutout any anybody on your team?
That's like you know, the uh,the big guy off the bench that
brings it home yeah, I meaneverybody like uh yeah I mean,
uh, we have a team, uh, around10 people and um, and then we
have the.
Speaker 1 (51:40):
The outside of that team, that is all the farmers we
work with, beautiful and um,and then we have, of course,
part of the.
The other team is things weoutsource, like um to hire.
Speaker 2 (51:51):
Shout out to hybrid visions there there we go right,
yeah, yeah, yeah, this is oneof your vendors helps you out on
your design.
Speaker 1 (51:59):
So it definitely yeah , it's a lot of people on the
team yeah, there's a lot.
Speaker 2 (52:03):
It's harder to kill everybody, but I'm in the
supporting roster and I know youcan't do it alone, and you know
yeah I mean I want to show mymain man, jeff, who helps me in
cultivation.
Speaker 3 (52:13):
Is he and I in there?
So?
And he, he really has steppedup to the plate and like amazing
ton, yeah, yeah, we're goinginto like a round of feno
hunting without stopping likeeven a little bit.
So it's just like kind ofstrapping yourself to a rocket
to space.
I think it feels like forpeople joining us.
Speaker 2 (52:31):
So yeah, right, you guys are just any click, I
imagine.
I know I I got the program.
You know you guys need to do itthis way, but to keep it
consistent, I need you to be onpoint, right yeah, yeah, 100
definitely yeah me, it will belike all the team and processing
.
Speaker 1 (52:47):
That is like jesse, angie, henry, alex, en.
Yeah, there we go, these guysreally bring and drive.
Speaker 2 (52:56):
Behind the yard.
Behind the yard With otherpassion and care.
Speaker 1 (53:01):
Nothing that we have basically put in the SOPs will
be reflected, right, because youcannot be watching everybody.
So, at the end of the day, youhave to let and stop
micromanaging and empower peopleto do their job and excel at
what they is their passion,right?
Yeah, so that's.
(53:22):
I think it's somethingimportant.
Speaker 3 (53:23):
Yeah, I think we've built a really good like
internal close knit team because, pretty well, everyone's a
consumer, so they understandlike, oh, if I mess up this one
process, that it really doeschange that end product from
like if we do every processperfect all along, so it makes a
difference, yeah, and theyrespect it a lot more, versus
like just being told that that'sthe way it has to be and
(53:44):
they're like okay yeah, yeah,definitely yeah, man, wow, I'm
so glad we got to tell yourstory, man, today, both you guys
, j Jordan, hugo, and the storyof Salt's House and Labs.
Speaker 2 (53:57):
I feel like I wish we could have touched on more, but
you know, you always wish youhad more time, I know, and I
just talk forever aboutcultivation.
That's great.
Lastly, what can we lookforward to?
What are your next years, thenext stuff?
There must be something you cangive us a little tidbit.
What's next to look forward to?
Speaker 1 (54:10):
Yeah, we're working on some bigger line of edibles.
We're working.
Speaker 2 (54:15):
Yes, I'm going to eat one of those right now.
We need to talk about that,yeah.
Speaker 1 (54:20):
We're working on some infused pre-rolls, some donuts,
fire Strawberry guavaStrawberry guava grown in Quebec
by Woodland Botanics Flavorwith a high viscous flavor, like
a Mexicanucan flower is it nice, a little sour yeah, yeah,
lovely guys, good chew on them.
Speaker 3 (54:39):
Got a lot of new flavors coming out in the fall,
so that's another big one.
So kind of like everyone needsto get ready for that and we're
gonna try to have as many.
Speaker 2 (54:47):
We're having these guys back new skews, don't
forget.
Um, follow at higher orbit,follow at sauce.
Rosin, grab yourself a jar,grab yourself a jar.
Grab yourself a jar next time.
Or a cart, or these deliciousgummies.
Yeah, those are the fire.
And don't forget, we're goingto the Dab Masters.
We have a big announcement theDab Masters are happening.
It's going to be the firstgolfing dab event, I think.
(55:11):
More to come soon.
Dabberinos, dabberinos, hit it.
Brazilian steakhouse Can't wait.
Okay, thanks for listening,guys.
Thanks for coming.
Thank you.
Thank you for coming.
Thank you, guys.
Speaker 3 (55:37):
Diagnostic complete.
Thank you guys.
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