ZKITTLEZ.
Zkittlez washed live and pressed at 190°F, then cold-cured until it set. The classic candy profile survives intact: grape and berry up front, tropical fruit underneath, no vegetal edge anywhere in it. It comes out pale blond and clumped, closer to a wet crumb than a smooth budder, and it breaks apart clean on the tool.
A classic Zkittlez cut, washed whole-plant fresh frozen and screened across the full 73μ to 159μ stack. Return came in at 4.3%. The heads run dense and greasy, so it went between the plates at 190°F rather than the 185°F the candy strains usually get — a cooler press left too much on the bag. Sixty hours of cold cure at 54°F set it clumped and blond instead of smoothing out.
Grape candy on the inhale, the purple-soda version, unmistakable and immediate. Mid-palate it opens into tropical fruit — mango skin, a little pineapple — the part of Zkittlez that gets lost when the material is dried instead of frozen. The exhale is berry and a soft pepper off the caryophyllene, sweet without going syrupy. It finishes clean and leaves the palate ready for the next one.
Onset is gentle for the number on the jar — a few minutes before it settles in across the shoulders. The plateau is round and easy, Grape Ape weight held up by enough grapefruit to keep it from going flat, and it stays put for the better part of an hour. The tail eases off in steps. Late afternoon into evening; it does not demand the rest of your night.