Premium CRIOLLO Calabash Mate Gourd

Crafted by hand from a natural pumpkin (calabash) gourd, the CRIOLLO Calabash Mate Gourd offers a refined yet deeply traditional yerba mate experience. Over time, the natural calabash enhances flavour development, rewarding regular use with a richer, more complex profile. No two gourds are ever the same—each piece is entirely unique in shape, tone, and character.

This handcrafted mate criollo represents mate in its most authentic form. Made from an unadorned natural calabash and finished with a reinforced rim for durability and comfort, it is designed to be both functional and enduring. The removable leather base adds stability while allowing flexibility—whether enjoyed upright or gently angled to guide your yerba.

Minimalist in appearance yet rich in heritage, this gourd is ideal for those who value genuine craftsmanship over decoration. Its cuia-inspired shape also makes it well suited for chimarrão, offering versatility for seasoned materos and newcomers alike.

As with all natural calabash gourds, curing is required before first use to ensure longevity and optimal taste.

Features:

• Handcrafted natural pumpkin (calabash) mate gourd
• Reinforced rim for improved durability and comfort
• Develops richer flavour with continued use
• Lightweight, traditional design
• Removable leather base for stability and display
• Suitable for yerba mate and chimarrão
• Requires curing before first use

What’s included:

 1 × Mate gourd

Natural Material Notice

This product is made from a natural plant and genuine leather. Sizes, shapes, and colours may vary, and surface markings are normal. These variations are part of the gourd’s natural character and authenticity.

Care & Curing Instructions

Curing is essential before first use. Do not skip this step, as it helps protect the calabash and extend its lifespan.

• Fill the gourd completely with used, moist yerba mate from a finished session. Do not add water. Adding water too quickly can oversaturate the calabash and increase the risk of cracking.
• Let the filled gourd rest for 24 hours at room temperature.
• After 24 hours, empty the yerba. A quick, light rinse is fine if needed.
• Gently pat the inside dry with a paper towel, then allow the gourd to air-dry fully in a dry, well-ventilated area.
• For best results, repeat this curing process 2–3 times.