There’s nothing like the calabash yerba mate gourd. The vessel of the Matero. Select from the many options that we carry. All gourds have been hand carved and tested for leaks. The best mate gourds on the market.

purchase here

purchase here

purchase here

purchase here

purchase here

purchase here

purchase here

The post The Age of the Calabash Gourd appeared first on Circle of Drink.

The computer uses transistors to amplify and share electronic signals. The brain uses neurotransmitters to pass information between neurons, making up the nervous system. In like ways, with Mate, we grow our Circle with Mate Transmission.

When a new Matero is born, he becomes activated into the Circle. He has received Mate Transmission from a Matero who has spend the time to show him how to prepare Mate, the benefits of Mate, and, most important, how the Circle acts as a conductor of friendship and togetherness.

Once a new Mate Drinker has built a stable relationship with Mate and has begun to accept Mate as more than just a drink; once he or she knows the tradition, how to prepare, and the various skills needed to competently serve mate, this Mate Drinker now becomes a Matero. He or she many now give Mate Transmission.

To give Mate Transmission is a honor. To receive it, is even more of an honor. Being a Mate Transmitter is the responsibility of all True Materos. This is precisely how the Circle grows and communicates our conduction of friendship. To share in the common bond of Mate — the ritual that is beyond drinking yerba from the gourd — is what keeps us strong and united.

How can anyone break our Circle?

When Materos come together to share, we are the strongest force in the world.
When a new Mate Drinker receives Mate Transmission, he awakes into a world that he only dream existed.

Grow the Circle.

The post Mate Transmission appeared first on Circle of Drink.

The calabash! Nothing else like it. It’s the most traditional way of drinking yerba mate. For thousands of years the ancient tribes of Paraguay, the Guaraní, have been using the hollowed and dried squash plant as a vessel for mate. It’s the original yerba mate gourd. Centuries later, we’re still using it. It’s simple, elegant, and fun to share within a Circle.

Below are a few tips to help you care for your mate gourd.

What if my gourd has mold and black stuff inside?

After curing your gourd, and over time with constant use, the inner lining of the calabash will darken—this is natural and nothing to worry about. However, if you don’t keep your gourd dry between use, it may form mold and get fuzzy—not good. If that happens, add boiling water (or very hot) to the gourd and let it sit for about 25 minutes. Dump the water and let the gourd completely dry—as dry as a bone!—for 2–3 full days.

Do I really need to remove the yerba from my gourd every night?

No, you don’t. Just don’t make a habit out of it. If your gourd has at least 2 full days to dry each week, you can get away with leaving some yerba in it overnight. Many Materos enjoy waking up to a gourd packed with yerba, as I do. Taking those semi-lavado (watery) sips in the morning to wake me up, before I prepare a fresh gourd, is priceless.

What size calabash gourd is the best?

The medium-size gourds are, overall, the best. Not too big. Not too small. Just right. Six to eight ounces is about the average holding capacity of a medium gourd. However, since it’s a natural product, there may be a variation of, plus or minus, several ounces. (You ever see those tiny-tiny gourds?) They are about 3 ounces. Fun to drink from when you’re alone, but not always the best in a Circle.

What sort of bombilla is best for the calabash gourd?

Spoon bombilla. Simple. The spoon naturally aligns to the curvature of the round calabash gourd, allowing maximum maneuverability and mate molding.

Does the calabash have a different taste than wooden gourd?

Yes it does, most of the time. There’s a distinct peaty and soil-like taste that influences the yerba from time to time. I believe it’s a product of the fermentation of the lingering plant matter that takes a while to be totally removed from the inside of the gourd. The taste isn’t a big issue; however, it becomes more apparent when the yerba sits in the gourd overnight and allowed to ferment with the calabash plant matter. This is precisely why it’s better not to leave yerba in your calabash. Keep it dry and fresh.

The post Caring for Your Calabash Mate Gourd appeared first on Circle of Drink.

But with old traitions come new traditions. Mate is expanding and it’s no longer necessary to limit yourself to the gourd. In South America, the gourd is still the mainstay. Here in North America, many Materos keep the tradition alive. But an emerging community of new drinkers are also seeing the versatility in using more, recognizable, ways of preparing mate: with a frenchpress or teapot.

Just as you would with green tea, yerba mate can be made with a teapot.

1. Add 1 heaping teaspoon per 8 ounces of water to teapot strainer. Allow yerba to sit in room-temperature water for 1 minute.
2. Add yerba to teapot and pour 175ºF water. Allow to steep for 4—5 minutes; 7 minutes for very strong brew.
3. Serve in glass cups and pour remainder in a thermos.

The post Preparing Yerba Mate with a Teapot appeared first on Circle of Drink.

Alcohol used to be my brother. Now it’s my third cousin.

Something strange happened over the past few years since starting to drink yerba mate: I’ve drastically reduced my alcoholic intake. I still drink—even get drunk from time to time, but nothing like before.

It wasn’t intentional. It just happened. The more mate I begun to drink, the less motivated I was to “get wasted.” Something about the constant clarity of mind that mate delivers—I don’t like losing that feeling. Mate has the effect of making alcohol make less sense. Perhaps this is akin to Bob Marley’s take on alcohol when asked why he didn’t drink: “Alcohol makes you drunk, man!” “The herb makes me meditate!”

I’ve been drinking mate since July 2012 and I’ve not had a single alcoholic drink since October 16th. I used to be really really in to beer. I started to really dislike how even the smallest amount of alcohol would make me feel tired and lethargic, whilst mate on the other hand gave me tremendous energy and clarity of mind. I’m not saying I’ll never have another drink, just for now it’s not something that I wish to partake in. —Jack Mockford

Marley’s words seem to be relevant to yerba mate. When I drink mate, I feel alive and uplifted. When I drink boos heavily, it’s fun, but I feel closer to stupid than alive. The mate, I’m beginning to notice, seems to reject heavy and regular alcohol consumption, almost without even noticing.

During the prohibition era, some even proposed mate as an alternative to alcohol. Other’s stated that the heavy mate consumption in South America was directly linked to the lack of “debasing” alcoholism not found in the region.

Let’s just say that I won’t be surprised when AA begins passing around a gourd during their 12 steps. Why not? What’s better than a drink that gives you clarity of mind, energy, and a safe way to achieve a healthy high? All without the thing we hate so much: the dreaded hangover!

The post From Beers to Gourds appeared first on Circle of Drink.

New Mate drinkers often wonder whether it’s okay to add sugar or other sweeteners in their Mate or not? The simple answer is: sure! It’s your Mate; add whatever you want. If you like sweet flavors, then sweeten your gourd till you’re content. No problema!

But is it healthy? That’s another question, entirely. It’s common scientific knowledge that sugar, at the very least, suppresses the immune system and increase inflammation. Studies have shown sugar to inhibit white cells from doing their jobs properly by ridding you body from harmful bacteria.

So with the science about sugar’s inhibiting effects in mind, and if you’re concerned about your health, it only make sense not to add plenty of refined, white sugar to your Mate.

The safer idea would be to use, if any, unrefined (and organic) sugars such as: raw honey, agave nectar, or raw brown sugar. Adding a few dabs of honey into your gourd before you add the hot water is a perfect way of lightly sweetening your naturally-bitter Mate, as well as not compromising your health.

I personally don’t add sugar to my Mate, as I’ve grown to appreciate the bitterness of the yerba. Theoretically, the pure yerba leaf without any adulterants is the healthiest form of consumption. However, adding a small amount of natural sugar, as far as I can tell, is fine. You’ll still benefit from Mate’s powerful health effects.

The post Adding Sugar to Yerba Mate appeared first on Circle of Drink.

The post The Power of a Mate Circle appeared first on Circle of Drink.

Unplugging the bombilla is good for removing cold pockets that had formed in your gourd, allowing you to achieve maximum heat retention with each fresh cycle. However, be careful, because this cycle will tend to be relatively hotter—make sure to warn the Materos, if necessary.

If the bombilla becomes clogged, one of the best ways to correct the issue is to unplug (running hot water through the bombilla if necessary) and reinsert.

The post Unplugging the Mate appeared first on Circle of Drink.

The post Flooding the Mate appeared first on Circle of Drink.

The post Simple Way to Prepare Mate appeared first on Circle of Drink.