Description
A Uruguayan Classic, Reimagined in Stainless Steel
Walk through any street in Montevideo and you’ll see it: the unmistakable leather-bound gourd with a wide metal rim, tucked in one hand with a thermos under the other arm. This stainless steel mate gourd from Gaucho Bruno captures that iconic Uruguayan style while removing everything that makes natural gourds hard work.
The body is made from durable, high grade double wall stainless steel, which helps keep your mate at the right temperature from the first pour to the last. Bound in maroon silicone with a leather grain texture and stitched seam detail, giving it the look and feel of a traditional hand-stitched leather gourd. Four sculpted feet at the base echo the shape of a natural calabaza and keep it steady on the table.
Why Choose a Stainless Steel Mate Gourd?
Natural gourds are beautiful, but they need care. A new gourd has to be cured before use, and even then it can develop mould, crack or take on flavours if it isn’t dried properly after every session. Real leather coverings can stain and harden with repeated contact with hot water.
This gourd avoids all of that. There’s no curing: simply rinse and start brewing. The stainless steel interior won’t absorb flavours, so every mate tastes clean, and the silicone exterior wipes down in seconds. It’s the ideal choice for beginners, busy daily drinkers, or anyone who loves the traditional look but wants a gourd that lasts.
Generous Size and a Wide Serving Area
With a 280ml capacity, this is a good large gourd, perfect for Uruguayan-style mate where the gourd is filled generously with yerba. The wide 7.5cm opening makes it easy to build your “montañita” (the slope of yerba to one side), position your bombilla and pour water accurately. It sits comfortably in the hand thanks to its rounded shape.
Dimensions:
- Height: 10.5cm
- Opening: 7.5cm
- Widest point: 9cm
- Volume: 280ml
The Tradition Behind the Gourd
Yerba mate has been enjoyed in South America for centuries. The Guaraní people of the region that is now Paraguay, southern Brazil and northeast Argentina were the first to drink infusions of the Ilex paraguariensis leaf, long before European settlers arrived. In the 17th century, Jesuit missionaries began cultivating yerba on plantations, and the drink spread throughout the Río de la Plata region.
Today, Uruguay has the highest per capita consumption of yerba mate in the world. For many Uruguayans, mate isn’t just a drink but a constant companion: carried to work, to the beach, to football matches and on long drives. The wide-mouthed, leather-covered gourd that this design is inspired by is often called a mate camionero (“trucker’s mate”), a nod to the long-distance drivers who favoured large gourds that could hold plenty of yerba for hours on the road.
Mate is also deeply social. In a traditional ronda, one person, the cebador, prepares the mate and refills it for each person in turn. Each drinker finishes the gourd completely before handing it back, and saying “gracias” signals that you’ve had enough. Sharing mate is a gesture of friendship and hospitality, and being offered a mate is an invitation into the circle.
How to Use Your Mate Gourd
- Fill the gourd around two-thirds full with yerba mate.
- Cover the top with your palm, tip it upside down and shake gently to bring the fine dust to the surface.
- Tilt the gourd so the yerba forms a slope to one side.
- Pour a little cool water into the lower space and let it absorb for a moment.
- Insert your bombilla into the wet area, then pour hot water (around 70–80°C, never boiling) into the same spot.
- Sip, refill and enjoy.
For more tips, see our guide how to brew yerba mate.
Care Instructions
Empty the used yerba after each session, rinse with warm water and leave to dry. The silicone sleeve can be wiped clean with a damp cloth.
Also available in black.
