The process of preparing Goa's famous drink, urrak, begins by collecting cashew apples from cashews farms.
The cashew apples are then taken to the distillery where they are segregated.
The fruit is first separated from the cashewnut by hand, a process which is rather time-consuming.
The cashew apples are then crushed using the traditional technique of stomping the fruit until all the juice is extracted.
Next, the extracted juice is filled in large barrels and left to ferment for 4 to 5 days.
The fermentation process is done naturally, and no additives are used.
These days, the fermented juice is poured into a drum, whereas, in the good old days, an earthen pot (modkki) was used for the purpose.
Finally, the juice is distilled by allowing it to boil on a woodfire for half a day.
The final distilled product flows out slowly from the distilling unit and is collected and stored in cans.