Ardent Nova Decarboxylator

I’ve recently discovered a 100% fool-proof method for decarbing my Cannabis. The oven method fluctuated as much as 40 degrees (thanks PSEG here in NJ) and the toaster oven fluctuated in temperature about 20 degrees. The NOVA from Ardent up in Massachusetts is 100% Bio-availability and 100% Foolproof. If you are decarbing in the oven… STOP right now. I have a commercial oven thermometer. I was shocked. Burnt batches, under-decarbed batches.. a thing of the past. And no smell. NONE..

http://www.ardentcannabis.com/product/nova-decarboxylator

I have a THIRTY dollar discount code: Cannacocktails, give it a try.. it’s pretty f-kin amazing what looks like a European designed thermos.. ONE button decarb! No messing around.

Nova Decarboxylator

The French Cheese Board

Are you mystified by cheese?  Do you see a cheese plate and instinctively think that it’s an expensive dessert?  Have you ever taken a cheese class?

If your answers are yes, no and no, then you’ll probably be hungry – and thirsty by the time you finished reading.  Why?  Because cheese is not pretentious, nor is it only for dessert!  In fact cheese is something that is made by hand in the same manner as it has for hundreds of years- by farmers!  There are certainly machine-made cheeses, but for the intent of this article, all the cheeses are made by hand in the fashion of the cheese maker.   So, you should not be mystified.  Far from mystified, what is needed to truly TASTE cheese is to cut off your ability of smelling the cheese first.  There are many taste receptors in our mouths that are incredibly sensitive, but unfortunately most cheese is tasted with our noses first.

Located in the trendy-eastern fringes of SoHo, where the old city collides with Nolita, the French Cheese Board in its handsome and sleek space.  It is filled with ample sunlight and is a very friendly place indeed.  This outpost of French culture in the Big City, seeks to demystify cheese by taking cheese out of its usually pretentious context completely.  Instead of merely snacking on cheese, they suggest carefully tasting cheese, but not overwhelming the plate with superfluous parts.  Instead of a grilled-cheese sandwich, serving a small cheese slice- served simply with dried fruit, plain crackers (so not to overpower the delicate flavors in the cheese) and perhaps some coins of slightly dry baguette will more than suffice.

Cheese in this manner is a compliment to food, not a means to an end after dinner when you are full.

Francois, the gregarious and ever-smiling “Professeur de Fromage” comes from a long line of cheese makers.  His studied and conversational flair of instruction is filled with humorous narratives and beneficial hints.  All of these made even more interesting because of the ultimate enjoyment of the finest cheeses available.  He demystifies the different varieties, goat, sheep, cow- and breaks each one down into its unique components of flavor.  Sour, sweet, tangy, umami- what?  What is that?  I think it’s the indescribable flavor.  The one between here and there.  Confusing?  Perhaps it is- but after taking a most basic class at the French Cheese Board you’ll certainly be less confused, and considerably more knowledgeable in the art of cheese.

Getting back to how flavor is revealed, Francois covers your eyes with a black eye mask and closes off your nose with a kind of swimmer’s nose clip.  This is to encourage feeling the texture of the cheese through your fingers, without smelling the cheese, nor viewing it.

Is the cheese dry, soft, grainy, crumbly, wet, sticky, polished…?

The list of textures goes on and on.

French cheese comes in all forms, from hard, used for grating, to liquefied and unctuous, meant to be spooned and savored.  There are many varieties and no, cheese is not just for dessert.  It makes for an incredible aperitif with hand cut slices of black footed Spanish Iberico Ham, meant to stimulate the appetite.

Sure, you can enjoy cheese without a blindfold on and certainly without a nose clip blocking your passage to the ability of scent.  But isn’t it interesting to dismiss most French cheeses because they may be overly assertive in aromatics.  That is certainly a fact of life when dealing with washed rind cheeses and still others that turn into liquefaction through aging and cannot be eaten without a spoon, it would just be too sloppy!

Cheese and the study of cheese is as easy as taking a walk down to the French Cheese Board, conveniently located at 41 Spring Street in Nolita.  Bring an open mind and taste yourself into another way of being.  One that embraces the passion for hand-made cheese!

   

 

On Our Bookshelf: Apothecary Cocktails

Written by KELSEY PARRIS

Usually when I pour myself a drink, I’m not thinking about the medicinal properties of my cocktail. That is, until I read Warren Bobrow’s new book, Apothecary Cocktails: Restorative Drinks from Yesterday and Today. In it, OKRA Magazine’s esteemed whiskey expert goes back to his family roots and gives us a fascinating new book exploring the healing powers of our favorite cocktails.

It is full of beautiful photos of delicious looking drinks, split into categories of the ailments that might plague you – weather that’s too cold or too hot, stomach troubles, hangovers, general pain, relaxants and mood enhancers. Having sectioned up the problems, Warren then offers an overview of the solutions one can find in the cocktail world. It seems like almost everything has a medical use, including bitters, herbs, teas, herbal liqueurs, fruits, vegetables, and seltzer. Many of the ingredients appear to be capable of handling many different afflictions, which speaks to the long history of apothecary research and development and the powers of the natural world.

Throughout the book there are fun little disclaimers, like “watch out for frostbite if you get too cozy with this drink!” and “as the Scottish proverb goes, ‘Whisky may not cure the common cold, but it fails more agreeably than most things’” which lighten the mood a bit and remind us that these are, in the end, drinks. Bobrow stays true to his mission and focuses on a wide variety of drinks that are chock full of healing prowess. In some rare cases, that means he includes a few ingredients that might be hard to acquire, like Centerba, or Krupnikas, but most products are easy to get.

There is a good mix of familiar, easier cocktails and more complicated, work intensive drinks. The majority of the recipes stick to the basics, keeping the ingredients simple and the techniques limited to stirring or shaking. A few, like the Rhubarb and Strawberry Swizzle, require several steps, from making a compote, to blending and swizzling until you finally get to enjoy the drink. Being a book for the more under the weather folks, it make sense to stick on the side of go-to drinks that are easy to concoct when you’re in the throes of a flu, while offering a few more experimental beverages you could create when the weather outside really is frightful and you don’t have anything else to do. It’s really lovely to see so many familiar drinks, like the Sazerac, and find out that not only do they taste good, but they settle your stomach with its characteristic combination of bitters and absinthe. Remember these descriptions and tips and you’ll have great tidbits to drop at your next cocktail party!

Sometimes the recipes and the descriptions of all of the various benefits you’re serving yourself appear a bit repetitive. Each recipe has it’s own explanation above it, and since there are plenty of similar ingredients you get a lot of this information over and over. If you’re just flipping through to the appropriate recipe or section, however, that shouldn’t be much of a nuisance.

My favorite drinks all seem to come in the hot weather and painkilling sections, mostly because they feature a lot of citrus, rum, and gin and seem a little more in line with my taste than the (quite powerful sounding) Scotch enhanced lamb stew. Maybe now that it is getting really cold I’ll change my mind. Bobrow himself seems to have really enjoyed getting all this information into one place. His family history with the pharmaceutical business brings a very personal note to the book, indicating that the early force fed tonics built up his immune system as well as his avid interest in the greater power of cocktails. I, for one, will be glad to have this book on hand the next time my head starts to ache or my bones get chilled.

The Hartley Dodge. This photo is from Apothecary Cocktails.

The Hartley Dodge Cocktail  (Bobrow’s Aspirin)

  • 3 slices fresh peach, plus extra slices for garnish
  • 3 ounces (90 ml) bonded100-proof bourbon whiskey
  • 1 ounce (30 ml) sweet vermouth
  • 4 dashes Fee Brothers
  • Whiskey Bitters
  • Ice cubes

Place the peach slices in a Boston shaker, and muddle them. Add the bourbon and vermouth, and continue to muddle so that the flavors are well combined. Add the bitters and a handful of ice cubes, and stir well. Strain into a Collins glass over a large chunk of ice (larger pieces of ice are less likely to dilute the drink). Garnish with an extra slice or two of fresh peach. It’s an analgesic that can’t help but take the edge off what ails you.

 

Fathers DecarbDay Gift!

One of Ardent’s latest customers and biggest fans, Warren Bobrow, also known as the “Cocktail Whisperer,” has been experimenting with cannabis tinctures and infusions for decades, and is one of the first to publish an elegant book on the subject detailing his recipes. We asked Warren to tell us about it and share one of his craft cocktail recipes to help cool you off this summer!“Before I discovered the NOVA Decarboxylation device, I was literally throwing money down the drain. Decarbing cannabis is not usually an easy task. There are dozens of methods shown on the web to decarb and none of them are perfect. If you are using your toaster oven or your regular oven to decarb, stop right now, you’re wasting hard-earned money! I wish I knew about the NOVA when I was writing my book; Cannabis Cocktails, Mocktails, & Tonics. Perhaps the recipes would have turned out more uniformly?! I believe so, having tested the Ardent several dozen times and in many different applications.To fully convert the Delta9-Tetrahydrocannabinol, heat must be used at a specific measure, for a specific period of time. If you mess up the heating part, this leads to wasted money, time and healing! Decarbing with the NOVA makes life easy. Everything you need to do is plug and play. Open up the top of the handsome device. Add cannabis to the metal container inside, replace the silicone lid, then place the hard-plastic top on and press start. That’s it! No dialing in temperatures and hoping that the thermostat on your toaster or regular oven is correct. This product makes it easy, and perfect.THC-Infused Vietnamese Ice Coffee is one of the easiest craft cocktail recipes that I make, and it has no alcohol in it. That’s not to say you can’t add a portion of rum to the mix; please use less of it because of the cannabis.

 

 

 

*Use code “ACTIVATE” for $30 off a  decarboxylator at www.ardentcannabis.com and make your own cannabis cocktails (or anything else you could possibly imagine!) Choose expedited shipping at checkout and receive it in time for Father’s Day!

Book Review By Will Kersten

Book Review: Cannabis Cocktails, Mocktails & Tonics By Will Kersten


In Cannabis Cocktails, Mocktails & Tonics: The Art of Spirited Drinks & Buzz-Worthy Libations, author, Warren Bobrow presents a “crash course in apothecary medicine,” teaching the reader how to create medicinal and recreational cannabis-infused drinks (some alcoholic and some not) from scratch, with over 75 of the most intriguing drink recipes I’ve ever seen. As a former bartender and lover of classics like Trader Vics 1947 Bartender’s Guide, Jack’s Manual, and even The Joy of Cooking, my bar was set pretty high for this book.  Read More at: https://trichomedaily.com/book-review-cannabis-cocktails-mocktails-tonics/

 

 

 

 


 

Why Cannabis Cocktails Get A Bad Rap When They Are So Wonderful

And a gorgeous recipe for a Louis Armstrong’s Way cannabis fizzy.

I’ve made my living for the better part of seven years in the liquor space. With that said, I’ve noticed some real changes in that traditional world of intoxicants over the past year or so. After being tolerated for a few years, the large liquor companies are having serious misgivings about being too friendly with the cannabis family. Perhaps this is because the ongoing stigma that hovers just over the periphery in every illicit transaction outside of the “three tier system.” You see, the liquor industry has been permitted to print their own tickets since Prohibition, under the watchful gaze of the government. Taxation is a powerful determinate with broad reaching implications.

Read More athttps://thefreshtoast.com/drink/why-cannabis-cocktails-get-a-bad-rap-when-they-are-so-wonderful/

Louis Armstrong’s Way Fizzy

(makes 2 drinks and a bit more)

4 oz. Clement Rhum Agricole “Canne Bleue”
½ oz. Freshly Squeezed Lemon Juice
1 oz. Freshly Squeezed Orange Juice
1 oz. Fruitations Soda and Cocktail Syrup- Tangerine
½ lime cut into chunks
4 oz. Ginger Beer Soda (sugar cane based, never corn syrup based)
Angostura
To a Boston Shaker: Fill ¾ with ice. Add the Rhum Agricole and the Fresh juices. Add the Fruitations Syrup. Cap and shake hard until frosty. Muddle the lime in a rocks glass or two. Add a couple cubes of ice. Pour over the contents of the Boston Shaker. Finish with about 2 oz. of the Ginger Beer Soda over the top of each glass. Stir. Dot with Angostura. Serve.

What, Exactly, Is the Difference Between Sativa and Indica Strains of Weed?

From Men’s Journal; by

Cannabis is a bit like wine: there are different species, dozens of hybrids, and a world of marketing that makes buying the right kind seriously confusing. For the average customer, the differences between Orange Kush or Blueberry Lamsbread are likely no more clear than the nuances that differentiate a Tavel from a Mouvédre Rosé. Fortunately, there’s really only one thing the average pot smokers needs to know to get by — whether they’re an indica or sativa kind of smoker.

READ MORE AT

http://www.mensjournal.com/food-drink/articles/what-exactly-is-the-difference-between-sativa-and-indica-strains-of-weed-w479335?utm_source=email

 

This 4/20, Catch A Buzz With A Cannabis Cocktail

 Like the word “gay,” the term “edible” has adopted a radically different accepted use than was originally intended. Thanks to mainstream media coverage of medicinal marijuana and the drug’s recreational legalization in seven states, plus Washington, D.C., “edibles” now generally refer to the psychoactive chemical compounds in marijuana … ingestible in the form of food as simple as a jelly bean or as gourmet as fois gras.

While basement chemists and chefs continue to elaborate on edibles, the market is looking toward “drinkables” as the next frontier in catching a high. Some weed-legal states like Washington are already licensing the sale of non-alcoholic beverages that contain THC, the chemical in cannabis that produces the buzz, and DIY mixologists are putting out cannabis cocktail recipes as fast as their minds can fire them up.

Still, the federal government, which classifies marijuana as a Schedule 1 substance, prohibits the addition of THC to commercial alcohol products. However, analysts expect the category to eventually ignite, and producers are positioning themselves for an inevitable rule reversal by seeking and receiving permission to infuse their products with non-psychoactive marijuana compounds like hemp and a type of cannabinoid called CBD. Some medical professionals believe CBD can actually help counter the adverse effects of THC like anxiety and has its own therapeutic properties, though controversy exists at the highest levels over whether CBD is technically legal or not.

 Despite a dim view taken by the Trump Administration and mass-market beer and liquor industries, Kyle Swartz, managing editor of three alcohol-industry magazines and editor of Cannabis Regulator predicts, “We’re absolutely going to see more crossover between cannabis and craft beer and spirits. After all, it’s the same generation that’s pushing growth in all three of those categories: Millennials.”

Not much product has hit the scene yet but it is slowly becoming, as they say, “a thing.” The category first came to my attention a few years ago with the release of Humboldt Brewing’s Humboldt Brown Hemp Ale. I don’t remember much about it other than it was pretty forgettable.

 Last year, a public relations team sent me a bottle of Humboldt Distillery’s Humboldt’s Finest vodka infused with hemp seed (yes, there is a pattern here – Humboldt County, California, can arguably be considered America’s ideological ground zero for pot growing and smoking). As in the hemp ale, the hemp seed produces no high, and distillery founder Abe Stevens tells me he had to send his vodka for tests to ensure it contained no measurable amounts of THC before the Alcohol and Tobacco Tax and Trade Bureau (TTB) would approve it.

He also tells me he knows of just two North American distilleries – one in British Columbia and another in Alaska — that started selling hemp vodka before he launched his last spring but since then he’s received numerous phone calls from entrepreneurs looking for advice. In October, the TTB approved a Colorado beer brewed with CBD, which also doesn’t spark a buzz, for national sale.

“It has a relationship to the growing interest in cannabis. That’s our sales angle, as it certainly helps the story,” he says of his own spirit, which retails for $29.99 MSRP. “But the market needs this product because it’s something new and the herbal quality makes nice cocktails.”

The hemp primarily comes through in the vodka’s aroma though it can be hard to discern among the other botanicals. Plus, the smell of the hemp oils can dissipate quickly.

So if it doesn’t get you high, doesn’t taste like dank herb and doesn’t even smell like a freshly lit Rastafarian, is there really a point? Stevens, who sells Humboldt’s Finest in about a dozen states patchworked across the U.S., says he gets that question all the time, especially from the west coast.

“Sometimes with people who’re really into the cannabis culture … we specifically try and even avoid that aspect and focus on the craft cocktail aspect. In Mississippi and Georgia they don’t have a legal marijuana outlet so to them there’s possibly a lot more novelty,” he says.

Until such a time when the feds do license THC-infused spirits, Humboldt’s Finest and its competitors can find sanctuary behind the bar next to an endless range of DIY possibilities that are building the backbone of today’s craft cannabis cocktail scene. Since around 2014, magazines and websites have been teaching readers how to make (mostly illegal) THC infusions of spirits, syrups, bitters, and the like. Last year, renowned cocktail author Warren Bobrow published the first book on marijuana cocktails, called Cannabis Cocktails, Mocktails and Tonics – The Art of Spirits Drinks & Buzz-Worthy Libations and containing 75 self-tested recipes.

 “I wanted to make it into a wellness book with flavor,” says the 55-year-old conservative dresser. “I wanted to take away some of the stigmas. It’s not a ‘Weekend at Bernie’s’ book, it’s thoughtfully written and beautifully photographed to add possibilities to the regiment of taking cannabis for medicinal purposes. And it’s also tongue-in-cheek.”

But its publication hasn’t brought the New Jersey-based writer much wellness himself. He’s lost consulting clients on the east coast and his father literally disowned him before he died. While his dad had his own reasons for shunning his son, Bobrow’s big-liquor friends presumably stopped associating with him because conventional wisdom says that pot cuts into sales of beer and spirits. Bobrow’s actually made this argument himself, as has Cowan and Company, which made news by entering the marijuana investment space and analyzing a Nielsen report that showed beer sales dropping in three states where the drug has become legal.

 But the jury is still very much out. Bart Watson of the Brewers Association craft beer lobbying group argues that he sees no causal effect on beer sales in the short term, and Jason Notte of Market Watch reminds readers that overall beer sales have been falling on their own, with no push from pot.

Regardless of whether legal consumption will harm or help alcoholic beverages in the long term, one aspect does need to be addressed: the effects of mixing alcohol and pot.

“This is a legitimate concern,” says Swartz. “People must be careful to pace themselves when consuming alcohol and cannabis simultaneously. But after more people learn how, I believe mixing cannabis and alcohol will become even more socially acceptable.”

Right now, it’s not necessarily publicly acceptable, even in states where it’s legal. Californians need a card to purchase weed, and a sales guy at an extraordinarily professional dispensary in Bend, Oregon, told me to furtively smoke my legally purchased $9 joint on a dark residential sidewalk instead of lighting up at the bar where my friends were enjoying craft beers, cocktails and cigars. Did I order any fewer drinks than I might have? Yes. But not because I was stoned. Rather, it’s because I had to leave the bar for 20 minutes at a time to light up in secret. Had I been able to ingest my intoxicant as an alcoholic digestible I could have sat there far longer … and I probably would have ordered even more.

 

https://www.forbes.com/sites/taranurin/2017/04/19/this-420-catch-a-buzz-with-a-cannabis-cocktail/#35be3e4cd35e

Eden “Heirloom” Ice Cider

Ice Cider is one of the most exciting things to come out of the Northern American Climes since downhill skiing!  Well, that would be stretching the winter-esque verbiage just a tad, but bear with me here just for a moment.  I’m thrilled to share with you my passion for a dessert wine so unique that an entirely new flavor profile has to be honed within your brain.  Unless you’ve spent any time in the Normandy (northern-decidedly un-touristy) region of France or in the frozen tundra of upper New York State and Vermont, it’s highly unlikely that the words Ice Cider would mean anything to you.  But please allow me to introduce you to a product that is certainly as elegant as ice wine.  But costs a 10th as much!

As a comparison, Ice wine is one of the scarcest forms of wine in the world- and it is understandably expensive.  The grapes have to freeze on the vine without turning to black goop- it’s a process that already is expensive because the grapes (either Vidal or Riesling) are not an easy grow in the cold climates.  Enter the much more durable apple.  Apple cider has only been produced in the Niagara Peninsula and just beyond.  The art of freezing the freshly crushed juice before fermentation is an art that many have never heard of, much less tasted.

That is until the Eden Cider Company in Vermont radically changed the way that cider can be enjoyed.  Instead of drinking a glass of apple cider lightly fermented in a glass like beer or champagne, or sparkling-style-mixed with Guinness in a velvet- a miniscule portion of ice cider is a veritable revelation of flavor.

Ice Cider is concentrated goodness that only gets better over time.  Just like German ice wines age over decades, Ice Cider can be laid down for longer than you would imagine.  They are durable things that taste delicious on release too!  For 29 bucks, DrinkupNY has something that very few people have ever tasted, much less know exactly what Ice Cider tastes like.

Heirloom Apples are not to be eaten un-cooked!  That sounds so foreboding, when actually- heirloom apples are precisely the kind of apples that go into cooked foods.  They have flavor far beyond the apples that you reach into a tree and freshly pick.  Heirlooms are concentrated and tart.  Some may say that they are bitter across the palate and quite drying.  Others may want you to steer clear of heirlooms all together because they are quite ugly to look at.  Whatever the case may be, the apples that make up the Eden “Heirloom” Ice Cider are things of rare beauty.  Because no matter what they look like, heirlooms create liquid pleasure that goes down your throat, drop by drop into liquid driven dreams.

Sometimes you’ll want to mix with the Eden Heirloom Ice Cider and I’d say- go right ahead.

Rolling, Tumbling and Cascading of Pearl’s Infinite Wisdom
3 oz.  Eden Heirloom Ice Cider
2 oz. Guinness Foreign Extra Stout- left to go flat overnight
4 oz. Sparkling Cider

Preparation:
Into a pre-chilled Burgundy Glass:
Add the “flat” Guinness
Float the sparkling cider on top
Finish with another float of the Heirloom Ice Cider
Serve and prepare another… They’re so good!

Cheers from all of us at DrinkUpNY!

Warren Bobrow is the celebrated author/bar man and mixologist responsible for the 1st book on the topic, Cannabis Cocktails.

Warren has written to date four books, Apothecary Cocktails, Whiskey Cocktails and Bitters/Shrub Syrup Cocktails.  His first book, Apothecary Cocktails was nominated for a Spirited Award at the 2014 Tales of the Cocktail. Warren has been a dishwasher, and a pot scrubber- a cook- and a saucier.  He cooked professionally around the country, Portland, Me., Charleston, Sc., Scottsdale, Az., New Hope, Pa., He owned and lost his fresh pasta manufacturing company located in Charleston, SC in 1989- Hurricane Hugo.

Then came a twenty-year career in Banking.  Don’t ask!  Demoralizing yet, essential.
Fortunate to do what he is passionate about, Warren has five books in May 2017 and more ideas on the way.  Ministry of Rum judge, Rum XP associate, American Distilling Institute, Saveur 100, Oxford Encyclopedia, Sage Encyclopedia, Whole Food/Dark Rye, Liquor.com, Barrell Bourbon.   He taught a deep dive on rum at the Moscow Bar Show, taught at Stonewall Kitchen, Attended the Fetes Gastronomie in Burgundy, traveled to Abruzzo in Italy for wine and Michelin starred foods, just to name just a few.  From failed-executive assistant in a bank to tastemaker to the world.
Never working yet never not working.  Smoke and Mirrors.  Authentic.

Kurvana

In the Mind of An Author, Journalist & Chef: Warren Bobrow

I am so excited to share my passion for cannabis with the esteemed company—Kurvana. I was charmed by two 510 Kurvana cartridges enough to go to their website and poke around. The social media landscape in real time makes for many such rabbit holes, so I didn’t know what I was in for. What follows is my first-hand experience with two Kurvana strains: Pineapple Express, this month’s SOTM, and True OG, a classic.

I have written several books but my current one, Cannabis Cocktails, is by far my favorite one because I like Cannabis! Yes, I like to smoke it and to play around with it in craft cocktails (look me up, I’ve been having fun with this for a while). I enjoy it. Perhaps more than alcohol, and alcohol is the business that I work in! So, I had to figure out what to do that could make me a livingcannabis or liquor. Why not both?

The other 510 cartridge that I tasted was True OG. A dank and richly textured draw that led to volumes of thick vapor redolent of cedar and lemon zest dripping in first press, like olive oil across the tongue. It’s an introspective high, one that comes with an understanding of the forces of nature as well as the ability to see into the future. Well, maybe not, but the True OG is quite intellectual. I wouldn’t say it made me smarter, but the vapor did coat the inside of more than one cocktail glass. You see, it’s possible to scent the inside of a cocktail glass with the exhaled vapor from your hit. Blowing the vapor inside the pre-chilled glass makes the smoke ‘stick’ to the inside. Then you can build your craft cocktail quite easily- now that the inside of the glass has been ‘washed’ with vapor. The True OG calls out for savory instead of sweet applications. I would build a Manhattan-esque cocktail with damned good Whiskey from Barrell Bourbon… something like Dolin- a drier- rather than a sweeter approach to the Vermouth and good old Angostura Bitters- make for the ideal cocktail. Of course, if you want to add a cherrymake sure you cured them yourself- with THC and good Kentucky Bourbon- lots of cane sugar if you want them candied- or raw honey.  It’s all good.

Kurvana cartridges serve as more than just a mere metaphor for living–they are part of my way of being. Join me in sharing your experiences with Kurvana!

-Warren