Bubblegum Gelato I Rolled N'Ready | HYMAN | REC
Say hello to Rolled N Readys—HYMAN’s latest innovation for the true connoisseur. Each pack features three perfectly rolled joints, crafted with top-shelf HYMAN flower, no trim, no shake, and absolutely no shortcuts.
Whether you're lighting up solo or passing around the good vibes, Rolled N Readys deliver smooth, flavorful hits in a convenient, grab-and-go format. Prepped with care and sealed for freshness, they’re always ready when you are.
BubbleGum Gelato
Strain Type: Indica
Aromas: Cherry, Fruity, Sweet, Earthy
Flavors: Sweet, Citrus, Sugary, Berry
Experience: Creative, Happy, Relaxed, Calming
- Berry
- Diesel
- Earthy
HYMAN [High - Man] Adj • The highest person in the room
HYMAN was built for the ones who know the difference. We grow with care, craft with purpose, and create for our people. From smooth disposables like the HYMAN Stylus, to glass-tipped classics like the Éclair and Handcraft, every product is made to hit different.
Need options? We’ve got you covered—our lineup includes flavor-forward Edibles (Effects), potent Hash Rosin, and the always-on-deck Multi Pre-Roll Pack: Rolled & Ready for any vibe, anytime. HYMAN isn't about trends. It's about quality that speaks for itself.
Gelato is a cross between Sunset Sherbet and Thin Mint Girl Scout Cookies, named in homage to its sweet aroma. Also known as Larry Bird, Gelato (#33) was first cultivated in Northern California's Bay Area and is derived from a deep bank of genetics created by the Cookie Family, the Sherbinskis family, and cultivator Mario Guzman.
The cultivators parted ways following its creation, and the cultivator who possesses the most “stable version” of Gelato genetics is up for debate. Cookies cultivates a few phenotypes and descendants of the strain named Gelato #42, Dolce Gelato, and a sun-grown Gelato. Sherbinskis grows four stabilized Gelato phenotypes in its rotation as well: Gelato #41 (Bacio Gelato), Gelato #43 (Gello Gelato), Gelato #47 (Mochi Gelato), and Gelato #49 (Acai Berry Gelato). Per Sherbinskis, the #33 phenotype is no longer in cultivation.