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Yerba Mate, the legendary libation of gauchos and vaqueros working the South American lowlands, is traditionally sipped from a mate gourd and bombilla. (Ideally this scenario would include vintage South American textiles and a 19th century estancia.) The hand-crafted hollow calabash gourd will mature beautifully over the years adding unique nuance to each cup. The bombilla, a perforated straw, performs as a light filter. The gourd must be seasoned, or "cured," prior to using.
How to cure the gourd:
Your gourd is now ready to use! Remember the following notes to keep the gourd in good shape for years to come: