Garden Society Launches THCV Gummies

Gummies feature kiwi, lime, sauvignon blanc flavors.

Photo from Garden Society.

Garden Society has introduced a THCV option to its lineup of full-spectrum gummies inspired by Wine Country.

Using proprietary, fast-acting technology, these edibles feature a sour coating to complement the flavors of kiwi, lime, and sauvignon blanc. They will provide the desired effect in around 15 minutes.

Garden Society’s gummies are gluten free, come in packs of 2 or 20, and are available in dispensaries across California. They feature a blend of THCV and THC. They join Garden Society’s three additional flavors: Tart Cherry Pinot Noir, Peach Prosecco, and Sparkling Strawberry Rosé.

“While THCV is a lesser-known cannabinoid and frequently eclipsed by its more familiar siblings THC and CBD, with the release of our new THCV gummies, we’re hoping to shine a light on all its goodness,” said Karli Warner, co-founder and CMO for Garden Society. “Our THCV rosettes have been a fast favorite, and we expect our new edibles to be the same. These refreshingly tart Kiwi Lime Sauvignon Blanc gummies are meant to leave you feeling joy-filled and in the moment, even on your most hectic days.”

Garden Society developed its rapid-effect technology in-house. Using Founder and CEO Erin Gore’s background in chemical and biological engineering, she led the manufacturing team to create a highly-absorbable full spectrum extract using nanotechnology. Unlike a traditional edible that processes through one’s liver, the cannabis extract in these gummies transfers through the blood barrier in the mouth, creating a rapid onset.

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Alyse Thompson-Richards has held many positions with BNP Media, first serving as an intern at Candy Industry Magazine in summer 2012. She joined Candy Industry's staff full time as associate editor in August 2016 after a few years at newspapers in West-Central Illinois, becoming managing editor in March 2019. Alyse has also served on Cannabis Products Insider since March 2019. She has bachelor’s degrees in journalism and Spanish from Western Illinois University.