The Process of Feni Production:
Fallen cashews are first picked from the ground, then stomped into juice, and then transferred to the pots, which are then buried under a mango tree — to maintain a stable temperature for the yeast to form. After three days of the first fermentation, the juice is heated for distillation, with a neat-cut hollow bamboo used as a conduit between the copper distilling cauldron and the cooling tank before it is collected in earthen pots.
Location: The cellar sits cosy in the midst of a cashew orchard and old distillery, at the foothills of Cuelim Monte, alongside a kunbi tribal village in Cansaulim in south Goa.
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