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Natural hand-made bottle-gourd CHICLAYO ~200mls Original straight from Peru

  • Natural hand-made bottle-gourd CHICLAYO ~200mls Original straight from Peru
  • Natural hand-made bottle-gourd CHICLAYO ~200mls Original straight from Peru
  • Natural hand-made bottle-gourd CHICLAYO ~200mls Original straight from Peru
  • Natural hand-made bottle-gourd CHICLAYO ~200mls Original straight from Peru

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Natural bottle-gourd CHICLAYO 180-280mls
Solid and natural, hand-made bottle-gourd straight from Peru. This type of gourds has the thickest walls of any other type thanks to which there is very slight chance of breaking or damaging it. Bottle-gourd is topped with also a very thick and durable metal ferrule - "virolla", decorated in fancy, engraved patterns, fully hand-made directly in Peru, and exactly in the villages sitting at the foot of this enormous mountain range.
The quality of this type of gourds has been approved my Yerba mate drinkers all over the world.
It is worth to mention that gourds, as a natural product, entirely produced from natural gourd fruit, have their own specifications which means that each piece vary in size and shape, and they can have slight discolorations.
It is very important to perform a special treatment on any new and fresh gourd, called 'curado'. The purpose of this treatment is to harden the walls of the gourd and to entirely clean the inside of it.
You should receive such instruction how to do it in a package after you order any bottle-gourd from me, but if by any chance you won't receive it - come back to this auction and follow these steps:

1. To a new gourd put previously used and still wet Yerba mate to 3/4 of its capacity (previously prepared in some other vessel, e.g. a ceramic vessel or glass cup);

2. Pour it with boiled but slightly cooled water (around 70-80°C) and leave it for at least 12 hours (up to 24) to let Yerba mate absorb the water;

3. After that time throw Yerba mate from inside away and dig out residues of Yerba mate and the gourd's pulp very gently (e.g. using a small teaspoon) and after that rinse the inside with water. Be careful, though, to not puncture the walls of the gourd;

4. Put fresh, dry Yerba mate to the gourd to 3/4 of its capacity and pour it with water around 70-80°C;

5. Leave the gourd with poured Yerba mate for at least 24 hours so that the gourd can take over the aroma of it;

6. After that time throw Yerba mate from inside away and rinse it with water. Finally, you can prepare your very first portion of Yerba mate able to drink;

7. In the first months of using the gourd it is common and recommendalbe to rub the inside walls of it with oil or butter;

8. After each time ending using the gourd (no longer drinking Yerba mate from it given day), throw Yerba mate out, rinse the inside with water and leave the gourd to dry – it's best to leave it on the sunlight or in warm place;

 

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