The mallets studs are made from a special cane that grows in the humid jungle in Asia and from a rare tree found only in South America.
Unlike the bamboo cane (which is hollow) that resembles the cane of the finished taco, the spiny stem used for the polo tacos comes from a cane called “manau”, solid cane, which belongs to the family of palm trees.
Once selected the canes in the forest are cut at the height of the root, where they are strongest and in sections of three meters. They are boiled in a mixture of palm oil and diesel for 10 to 15 minutes until it turns yellow, then they are washed in another mixture of water and sand, cleaned and tied and left to be left in the sun for several days.
When they are received by the manufacturer of blocks, they must be straightened to heat and placed in the oven to remove moisture. Furnace time is the critical point for the durability and strength of the cane, which determines the weight and consistency.
Polo players have different preferences regarding the flexibility and weight of the cleats, some prefer to choose their own rods before placing the cigar. The plugs must be carefully balanced, the important thing is that the cane and head are compatible in weight.
Finally the cigar is placed on the cane, this is a piece of “tipa” wood, which is found only in the north of Argentina and some parts of Brazil and Paraguay.
The grip is also of utmost importance since it is from where the cue is taken, varying in different sizes depending on the hand of the player.
The preferences that the polo player has when selecting a mallet, is key to customize it at his / her choice and comfort.
