From fruit to 'feni': How Goa’s heritage spirit is made

SPIRIT OF GOA

Goa’s pride, feni, is now globally recognised as the State's ultimate GI-tagged product. Goa is the only State licensed to produce this distinctive spirit, making it a truly unique Goan treasure.

UPHILL TASK

Cashew plantations are located on hilly terrain, making it challenging to harvest cashew apples. Harvesters must wait for the ripe fruit to fall naturally, while also protecting it from monkeys.

JUICY TALES

The feni-making process begins by gathering the fallen cashew apples, and then, separating them from the seeds. This is followed by stomping to release the first extract — a sweet juice called neero.

MODERN TOUCH

In modern times, machines are used to slice cashew apples into smaller pieces before they’re trampled, blending tradition with improved efficiency.

FODDER & FERMENTATION

The cashew apples are left to ferment for 3–4 days, after which the pulp is either discarded or used as fodder. The fermented juice is then boiled in a large pot.

SUMMER HIGH

The first distillate collected after boiling the fermented juice is called urrak. Mildly alcoholic, it is a Goan summertime favourite.

FENI, FINALLY!

After collecting the urrak, the distillate undergoes four additional rounds of distillation to yield the final product — cashew feni, Goa’s GI-tagged heritage spirit.

DYING TRADITION

This age-old craft is slowly fading into memory. The number of cashew feni producers is dwindling as modernisation, urbanisation, new careers, and migration draw people away from tradition.

SUPPORTING ROLE

It’s high time these individuals receive the respect they deserve as well as the government support that they are in dire need of.

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