@zawisza I have a classic gourd in Spain, but want to buy a Palo Santo at some point for sure. The stainless steel is just my choice atm because I bring it places and wanna rinse it out easily.
I add sugar like under the bombilla. Like i push the bombilla away from me and add it so most of the sugar is at the bottom when i slowly pour the water in. It works very well but you have to add a little extra. With a gourd it means you can't leave it out standing too long especially with warm weather.
I read somewhere the most classical way of drinking might be out of a hoof. I'm not sure if that's accurate since the gourds make the most sense practically. But either way I'm obsessed with owning one of these: