Feni, Goa's renowned alcoholic spirit, is a testament to time-honored craftsmanship. Primarily distilled from the fermented juice of ripe cashew apples (or coconut sap), its production is a meticulous process, often a family affair.
The journey of Cashew Feni begins with hand-picked cashew apples, traditionally stomped for juice in a rock-cut basin called a collmi. This juice, or neero, ferments naturally before being triple-distilled in a copper pot still, or bhatti. The first distillation yields urrak, which is then refined to create the potent Feni. This heritage brew, with its fruity, pungent aroma, has earned a Geographical Indication (GI) tag, preserving its unique Goan identity for centuries.
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