thumb|Cashew apples after plucking in [[Chorão (Island)|Chorão, Goa.]]

Feni (, often spelt as fenni or fenny) is a spiritous liquor type originating in Goa, India. The name "feni" is derived from the Sanskrit word phena, meaning "froth" or "foam", referring to the foamy, bubbling appearance observed during distillation.

Preparation

Cashew feni

thumb|Cashew apples being squashed in [[Chorão (island)|Chorão, Goa]]

In the traditional method of making cashew feni, only tree-ripened cashew apples that have fallen are picked and taken for the crush. The cashew apples are de-seeded and then dropped into the stomping area. This area is called a collmi and is usually a rock cut into a basin shape. The cashew apples are stomped to release the juice. Stomping has now gradually been replaced by the use of a press called a pingre (cage). The pulp is then hand-patted into small mounds traditionally using a particular vine, nudi, which is snaked around it to hold it together while a heavy weight (typically a boulder) is placed on top. The juice produced through this second extraction process is known as neero/niro, and is refreshing to drink; however, it is not used in the fermentation process generally for making feni. The first juice extract, obtained by stomping cashew apples, is transferred traditionally in a large earthen pot called a koddem, which is buried halfway in the ground and left while the juice ferments for several days. Delicate earthen koddem have now been replaced by plastic drums for the sake of practicality. No additional yeast or nutrients are added to hasten the process.

thumb|Fermented cashew fruit juice being transferred into pots for distillation.

Cashew feni is distilled employing the traditional pot. A traditional still for feni is known as a bhatti. The use of an earthen pot as the boiling pot has now been replaced with copper pots, both known by the same name, bhann. The distillate is collected in an earthen pot called a launni. The tradition of cold water being continuously poured on the launni to condense the distillate has now been replaced by immersing a coil in cold water.

Cashew feni is a triple-distilled spirit.The Goa Feni Policy (2021) defines 'todap' as the first distillate of fermented cashew juice and defines urrac/urrack as the part distillate obtained during the first phase of cashew-feni distillation. The first distillate of the fermented neero is known as urrak, about 15% alcohol (30 proof). Urrak is then mixed with neero in a proportion determined by the distiller, and redistilled to give a spirit called cazulo or cajulo (40–42% ABV). Cazulo or cajulo is again distilled with Urrak to give a high-strength spirit called feni (45% ABV). Note that cazulo is generally sold as "feni", as the spirit is considered too strong an alcoholic beverage for consumption. All cashew feni now available is double-distilled.

Coconut feni

thumb|Fresh toddy (sur), fermented toddy (maddel), and toddy vinegar (vinagr) are obtained from coconut flower sap

Coconut feni, also known as maddel or maddachim fenni, is distilled from fermented toddy from the coconut palm. Traditionally toddy is collected from the coconut palm by a toddy-tapper called a Reindér. Toddy-tapping —the collection of juice from the bud or spadix of palm tree flowers— has been practiced in the Indian subcontinent and Southeast Asia for centuries. The sap of the coconut palm is collected in an earthen pot called a zamonnô or damonnem, which is fitted over the spadix (ipoi) that grows out of the base of each coconut leaf. In order to produce toddy, the spadix is tightly bound with a rope (gofê/gophe) made from filaments (vaiê) cut with a small knife (piskathi) from the base of the leaf, while remaining attached to the pedicle. The spadix then must be tapped all around very gently with the handle of the kathi (a flat semi-circular sickle) every alternate day until it becomes round and flexible, a sign that the sap is ready. The tip of the spadix is then cut off to let the sap ooze out into the damonnem.

Toddy is collected from the damonnem in the morning and evening, and then carried down the tree in a gourd-shaped container called a dudhinnem before being poured into a clay pot called a kollsô. The spadix is sharpened at noon by slicing a small piece horizontally off the top, called cheu, so as to reactivate the flow of sap. For three days the toddy used to be left to ferment in clay or porcelain pots, called monn or jhallo.

Consumption

Feni can be served neat or over ice, and can be mixed in classic cocktails or with juices. It can be served with a slice of lime, and sometimes with sugar or sugar syrup, which are popular additions.

Popular mixers are cola, tonic water and lemonade, with the latter probably the most popular. Feni is also often mixed with Limca, Maaza, Sprite, or 7 Up.

Feni has also culinary applications, such as in marinades for pork, along with garlic, ginger, Indian spices, and vinegar, as the base for the iconic vindaloo curry.

Geographical indication

thumb|A bottle of Big Boss cashew feni

Cashew feni was awarded geographical indication registration in 2009 as a speciality alcoholic beverage from Goa, described as a colourless, clear liquid that when matured in wooden barrels develops a golden-brown tint. This designation was achieved through the efforts of the Goa Cashew Feni Distillers and Bottlers Association and the Department of Science, Technology and Environment of the Government of Goa. Academic and culinary-industry writing has described cashew feni as the first Indian alcoholic beverage/spirit to receive a GI tag. India's GI Registry also lists registered ‘authorised users’ for the Cashew Feni GI. The application of a G.I. for coconut feni has been neglected. In October 2024, Goa's Excise Department issued the first GI process certificate for distillation and bottling of cashew feni to Cazcar Distillery (Bicholim), following inspection by the Conformity Assessment Board (CAB). The distillery underwent an inspection lead by officials from the Food and Drugs Administration (FDA), the Conformity Assessment Board as well as the Excise Department. The pass of the inspection permits them to display the GI logo on their feini products.

Heritage drink

In 2016, Goa amended its excise law to define feni as a ‘heritage spirit’ (the Goa Excise Duty (Amendment) Act, 2016). Goa Chief Minister Laxmikant Parsekar described feni as "part of our culture". Plans include nature tourism where tourists can see cashew harvesting and follow the process of the drink's manufacture. Several distillers urged the government to issue rules on distillation process and ensure that they are obeyed. Counterfeit feni and adulteration in quality were some of the issues raised by participants.

Music reference

In 1966, feni became famous with the song "Goemchi Feni" sung by Alfred Rose: The Melody King of Goa as part of the Timeless Treasures album.

Awards

Some feni companies have received international awards. At the 2025 London Spirits Competition, Sentari Barrel Aged Limited Edition Feni won the Gold medal (95 points), while Goenchi Cashew Feni and Goenchi Coconut Feni won Bronze medals. Coco Jumbo Coconut Liquer Feni received the Gold award (91 points) at the USA Spirits Ratings 2025.

Ozzo Feni became the first feni in India to receive a Geographical Indication (GI) tag.

See also

  • List of Indian drinks
  • Bombay Sapphire
  • Palm toddy
  • Gin and tonic

References

  • Hic, hic! Hiccups for Goa’s feni industry
  • Goa's feni shows sharp decline in production
  • Warwick on Feni
  • Seeking GI Protection For Feni, An Indian Brew With A Strong Whiff