Gelato 4 is a sativa-leaner that takes a pepper grinder to a scoop of vanilla. British Columbia cultivator DAKU identifies its #4 as a cross of GSC and Cherry Pie. For all the dessert in that family tree, the first thing out of the jar is a tart whiff of lime and earth.
The vanilla is easier to taste than to smell. It rounds out the draw before a dry pinch of pepper comes through on the exhale. There’s a little gas underneath the sweetness, especially in the sticky, tightly packed flower.
A winter smoke report catches the split in this high nicely. Indoors, the reviewer felt a rush of euphoria, got pleasantly absorbed, and lost track of the first fifteen minutes. Out on a snowy walk, that same flower felt lively and social. The common thread was an unusually good mood, even when the attention span took the afternoon off.
DAKU grows Gelato #4 indoors at a British Columbia micro-cultivation site using a custom growing mix. The plants produce dense flowers that the crew hang-dries slowly and trims by hand. The cure usually takes about a month after drying. DAKU has not published a flowering time or yield for this cut.
