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Sauce is a type of cannabis extract that’s sticky and liquid-like, famous for packing a ton of flavor. What makes it stand out is its high terpene content—these are the compounds that give cannabis its signature taste and aroma. To make sauce, producers typically use a closed loop extraction system, then let the mixture rest under different pressures and temperatures. This process encourages the cannabinoids to separate from the terpene-rich parts, creating that distinctive layered look.
When people talk about “sauce,” they’re really describing an extract that doesn’t have a uniform texture and is loaded with terpenes. Words like shatter, badder, crumble, sugar, oil, and sauce all refer to the look and feel of the concentrate—not how good it is. With sauce, the texture can range from runny like juice to thicker like marmalade. Sometimes you’ll see big crystalline “diamonds” floating in a syrupy liquid, while other times it has a grainy feel, almost like unfiltered honey.
What really sets sauce apart is the way its cannabinoids (like THC) and terpenes naturally separate, resulting in pockets with different concentrations. Think of it as a deconstructed shatter. Because of this, the levels of cannabinoids and terpenes aren’t always consistent throughout the sauce. So, if you take two dabs from the same jar, each one might hit a bit differently depending on what’s in your scoop.
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