There are 2 types of Feniís Cashew feni and Coconut feni. Cashew feni is distilled out of the juice of the cashew apples, whereas Coconut Feni is distilled from the toddy collected of the coconut trees.
The traditional method of making cashew feni is by the pot still method. The Aroma of Feni is an integral part of the drink, it is generally preferred straight up (with a squeeze of lime) or mixed with soda or 7-Up (Sprite) or Cola. It is also a versatile base that can be used for many cocktails.
Just as much as the best wines and white spirits have their base in natural products, so too does feni. Scotch is a product of barley and, of course, the unique water of the Scottish lakes, and Champagne a product of the finest grapes of the Champagne district in France, so is Feni the pure fermented juice of the cashew apple and there is just as much romance and ritual to the growing, harvesting and distillation of Feni.
The traditional method of making Feni. The pot still is essentially very simple. A circular copper or Earthen pot
(1) Containing the fermented cashew apple juice or Coconut Toddy is heated by a flame or steam
(2) The alcohol vapors in the wash rise through the swan like neck
(3) And are collected in Liquid form
(4) After passing through a coiled or Serpentine
(5) Enclosed in the water cooled condenser
This process is repeated three times the first distillate is called 'URRACK' which is of a very low strength, this low strength spirit is distilled twice more to get good potent feni.
|Feni is synonymous with Goa just as much as Scotch is synonymous with Scotland, Tequila with Mexico, or Champagne with France! Indeed, the cognoscenti will testify that a well aged Feni can be as smooth as any aged single malt.|