These maté vessels are decorated with fire designs to achieve a speckled sheen reminiscent of a jaguar’s coat. Note, it is necessary to cure your maté gourd before use. This process removes the bitter gourd taste from the vessel.
IT IS NECESSARY TO CURE THE FIRE GOURD, fill gourd halfway with yerba mate and top off with boiling water. Soak 24 hrs, remove herb and thoroughly scrape gourd pulp from inside using a spoon, repeat steps 1-3 a second time, give it a final hot water rinse.
Made in Argentina
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