Stank Breath

Stank Breath is a hybrid cross combining Mendo Breath and Meat Breath. Known for cheese, apricot, skunk aromatics.

In grower catalogs and dispensary menus, Stank Breath is documented as a hybrid cross combining Mendo Breath and Meat Breath. State lab records track Stank Breath across 2 legal markets between 2021 and 2025, with a large share of tested flower batches originating from a single regional cultivator. Photoperiod cuts typically finish flowering in 8–10 weeks (~56–70 days) under indoor or greenhouse lighting.

Aroma and flavor

Jars of Stank Breath are most often described as showing tangy blue-cheese funk, sweet apricot, classic skunky funk and sharp fuel and diesel. Chemotype data points to peppery beta-caryophyllene, woody, hop-like humulene and bright, citrus-forward limonene as the primary aromatic drivers, with batch-to-batch variation depending on cultivation and curing.

Reported effects

Consumers commonly report a noticeable appetite boost, physical relaxation and an upbeat, cheerful mood, making Stank Breath a frequent pick for late-afternoon or flexible social and evening use. The most commonly noted downsides are dry mouth and nervousness if overconsumed.