Dosilato Live Resin is Society C's hydrocarbon extraction of a cross pairing Do-Si-Dos with Gelato #41 — two of the most consequential cuts of the last decade on one plant. The breeder credit is contested and the cultivar is filed elsewhere under a different name entirely.
The Cross
Do-Si-Dos crossed with Gelato #41, also known as Bacio. Both parents are well documented even where their child is not.
Do-Si-Dos is OGKB crossed with Face Off OG BX1, from Archive Seed Bank. Gelato #41 is one of the numbered Gelatos out of the Sherbinskis line, descending from Sunset Sherbet and Thin Mint GSC.
The Credit Is Contested
Sources split on who bred it. One attribution points at In House Genetics — but files the plant under the name Dolato rather than Dosilato. Others credit Cookie Fam instead. No breeder statement settles it.
It also travels as Dosi-Lato, Doselitos, Dosi Latte and Dosilato #2. That many aliases on one plant is itself a signal of how widely it has been passed around, and how little of that passing got written down.
Live Resin, Not Rosin
This is labelled live resin, which is a different process from everything solventless. The material was frozen at or near harvest rather than dried and cured, then extracted with a hydrocarbon solvent and purged.
The freeze preserves volatile compounds that a conventional dry drives off, which is the entire argument for the format. "Live" describes the input, not the finished texture — a live resin can be presented as badder, sauce, sugar or diamonds depending on post-extraction handling.
The High Rise Take
Two heavyweight parents, a contested breeder and a filing name that does not match the label. Worth knowing all three before you argue about it online. Compare Society C's solventless work on Pastries and Spritzer, or browse the High Rise concentrate library.