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Five Intriguing Questions for Chris Marroquin, Director of Manufacturing/Rove

Five Intriguing Questions for Chris Marroquin, Director of Manufacturing/Rove

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Recently I had the good fortune to taste through the line of Rove cannabis products, specifically the vape cartridges. These ultra-luxe products are by far, some of the most authentically reproduced cannabis vape carts I’ve ever enjoyed. I think what makes them so intriguing is the “taste of the place” or in layman’s terms, the terroir of the plant. These carts are so good. They taste like smoking a fat bud, instead of layering your palate with candy flavors. Rove has harnessed the art of the plant, in a simple-to-use format, its well-designed vape pen. Kudos to them!

Warren Bobrow: Chris, please tell me about yourself. Where are you from? Why cannabis? When did you first discover the plant? Do you remember what you were listening to? 

Chris Marroquin: I am the Director of Manufacturing here at Rove. I grew up in Nevada after my family relocated from LA in 1993, and Las Vegas will always feel like home. I first discovered cannabis in high school, when my classmate’s dad was growing it and introduced my friend to growing. I was fascinated with all aspects of the plant: how to grow, cure and store it, its effects, how to cook with it, and how to make extracts. Back then Green Day, Bush, and MxPx would be spinning on my portable CD player.

Photo Courtesy of Rove

Warren Bobrow: Tell me about your Ice Hash and Live Rosin. I’ve been sampling the goods and they are incredibly terroir-driven. I can really taste the plant and I find that quite beguiling. Your thoughts on the process? 

Chris Marroquin: We are lucky to have strong relationships with our farm partners, and I’m regularly out in the literal field meeting new and up-and-coming farmers and touching the plant. When I do this, I’m looking at both the overall health of the grow and focusing on the terpene profile’s potential for becoming a well-balanced flavor profile in any one of our different Rove product lines.

The process for our rosin starts with perfectly ripened plants. Once ready for harvest, they are picked and immediately flash-frozen. This technique preserves the flavor profile of the plant at its most pristine without degrading any core properties. From this stage, the plant is ready to be mechanically separated into bubble hash using water as a carrier. The hash is then filtered and freeze-dried before being pressed into rosin. Terroir is a huge part of rosin. Growing medium, growing practices, environment, and light affect the plant’s ability to achieve its genetic potential.

Cannabis production, when optimized through a careful and hands-on process, can produce high levels of terpenoids, flavonoids, and cannabinoids. Creating the perfect environment and set of protocols, combined with some of our proprietary Rove techniques to decrease degradation and maintain freshness and purity is what gives the rosin that lip-smacking taste. The result is that the original plant profile can be experienced on a level far beyond its original plant form.

Warren Bobrow: Do you have a mentor?  What are your six and twelve-month goals? What obstacles do you face? How do you anticipate removing them? 

Chris Marroquin: My dad has been a lifelong mentor to me, for pretty much everything. His attention to detail and empathic intelligence really resonate with and inspire me. As far as work goes, our CEO Paul Jacobson has been an integral mentor in helping me understand the business side of cannabis. And beyond my family and close colleagues, I’ve followed The Rev for a long time, reading his books and articles. Haven’t met him yet, but True Living Organics is my favorite cultivation book.

Personally, in six months I’d like to have closed on at least 10 more acres of land. I believe land gives you freedom, and because it’s a finite resource I see it as an investment, too.
My twelve-month goals are to maintain balance at Rove while expanding the brand to other states and possibly internationally.

Currently, we are in the final stages of R&D to infuse our Drink Loud with Live Rosin. Edible rosin is a fast-growing market for good reason, it provides a full-spectrum experience in edible form.

I am also researching the potential for CBG eye drops. I’ve had success in microencapsulating the CBG to allow it to blend with water, but the formulation and process still need work. My father lost his vision in his right eye due to glaucoma, and ever since I’ve looked for ways that cannabis could help others struggling with what he did.

Photo Courtesy of Rove

Warren Bobrow: What is your favorite food to complement your creative extractions? Do you have a go-to restaurant that you want to share?

Chris Marroquin: I go for hydrating fruits like watermelon, passionfruit, mangoes, and berries. I tend to eat in excess when complementing with extracts, so I keep it light and hydrating to remain productive and maintain mental clarity. As far as favorite restaurants, I love Garden Grill in Las Vegas. It happens to be vegan, and my favorite thing on the menu is its crispy chicken sandwich and beer-battered avocado tacos. It’s my favorite sandwich, vegan or not.

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If we are talking about a bigger meal, say after enjoying several joints or a cannagar, I like to start with a palate cleanser because I know instead of getting “fuller” my appetite will increase. If I’m consuming live resin or rosin it’s a lot easier to go with a richer dish, such as croquetas or a ribeye steak. With edibles, I like to keep the dishes light and nutritious until I’m ready to ‘give in’ to the edible and eat something heavier, like lasagna or pasta.

Warren Bobrow: What is your passion? 

Chris Marroquin: I love to garden and cook. It’s about the experience for me, whether it’s growing heirlooms/rare genetics of a plant/fruit, or learning a new cooking technique. The most recent cooking skill I’ve been learning is Mornay sauce. It’s basically a béchamel sauce with grated cheese. I love nachos and this is the perfect consistency of nacho cheese sauce. It’s a pretty basic technique but I just recently learned both. It’s so satisfying for me to learn new techniques and then make a beautiful meal using the best ingredients.


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