Goa, a land of roasted cashews and fiery 'feni'

HARVESTING CASHEW APPLES

The collection of cashew apples from the orchard is the first step in the traditional process of making feni.

JUICING CASHEW APPLES

Next, the ripe cashew apples are crushed to extract their sweet, aromatic juice, which will undergo fermentation.

FERMENTATION BEGINS

The extracted juice is stored in large clay pots (koddem) and left to ferment naturally for several days, following which it turns into a mildly alcoholic brew.

FIRST DISTILLATION

The fermented juice is heated in a large earthen pot (bhann) on a wood-fired stove. It then releases the first batch of distilled liquor, known as urrak.

REFINING THE SPIRIT

Urrak undergoes a second distillation to produce the strong and aromatic feni, a beloved Goan alcoholic beverage with a distinct fruity aroma.

ROASTING THE CASHEWS

While still in their shells, the raw cashew nuts are placed in a clay vessel, and roasted in an open fire to release their rich, nutty flavours.

CRACKING THE ROASTED SHELLS

After cooling, the roasted cashew shells are carefully cracked open by hand, revealing the golden cashew kernels within.

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