The juice is then allowed to sit for three days as it ferments. Delicate earthen koddem have now been replaced by plastic drums for the sake of practicality. 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. 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 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 heavyweight (typically a boulder) is placed on top. Stomping has now gradually been replaced by the use of a press called a pingre (cage). The cashew apples are stomped to release the juice. This area is called a collmi and is usually a rock cut into a basin shape. The cashew apples are de-seeded and then dropped into the stomping area. In the traditional method of making cashew feni, only tree-ripened cashew apples that have fallen are picked and taken for the crush. Preparation Cashew feni Cashew apples being squashed in Chorão, Goa Commercially packaged feni is available at 42.8% abv. The feni consumed in southern Goa is generally of higher alcohol content (43–45% abv) as compared to the feni produced in northern Goa. There is ambiguity about when and who first produced a fermented beverage of cashew fruits, to make the distilled spirit of feni. Coconut palms are abundant along the western coastline of the Konkan region of India, whereas the cashew tree was an exotic species of crops, imported by the Portuguese in Goa and Bombay, from what was colonial Brazil in south America. It is generally accepted that coconut feni was produced before it, and feni followed the same process until distillation was introduced by Europeans. The word "feni" is derived from the Sanskrit word फेन phena, in Konkani फेण fenn ( froth) thought to come from the bubbles that form when the liquor is shaken inside a bottle or poured into a glass. The small-batch distillation of feni has a fundamental effect on its final character, which still retains some of the delicate aromatics, congeners, and flavour elements of the juice from which it is produced. Depending on the ingredients however, other varieties and newer blends are also sold by distilleries. The two most popular types of feni are cashew feni and coconut feni. ( Learn how and when to remove this template message)Ĭashew apples after plucking in Chorão, Goa.įeni ( Portuguese: fénnim, often misspelt as fenno or fenny) is a spiritous liquor type originating in Goa, India. Wikipedia's multilingual support templates may also be used. This article or section should specify the language of its non-English content, using for phonetic transcriptions, with an appropriate ISO 639 code.
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