{{Short description|Alcoholic spirit produced in Goa, India}} {{Multiple issues|{{More citations needed|date=June 2014}}{{cleanup lang|date=June 2021}}}} [[File:Cashew apples after plucking in Chorao, Goa, India.JPG|thumb|Cashew apples after plucking in Chorão, Goa.]] '''Feni''' ({{langx|pt|fenim}}, 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.<ref name=":1" /> The two most popular types of feni are cashew feni and coconut feni. Depending on the ingredients; however, other varieties and newer blends are also sold by distilleries. 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.
The word "feni" is derived from the Sanskrit word {{lang|sa|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. It is generally accepted that coconut feni was produced before it, and feni followed the same process until distillation was introduced by Europeans. Coconut palms are abundant along the western coastline of the Konkan region of India, whereas the cashew tree is an exotic species of crop, imported by the Portuguese in Goa and Bombay, from what was colonial Brazil in South America. There is ambiguity about when and who first produced a fermented beverage of cashew fruits, to make the distilled spirit of feni.
The feni consumed in South Goa is generally of higher alcohol content (43–45% ABV) as compared to the feni produced in North Goa. Commercially packaged feni is available at 42.8% ABV.
In August 2021, Goa notified the Goa Feni Policy, 2021, setting process and product specifications and establishing a Conformity Assessment Board (CAB) to verify compliance for both cashew feni and coconut feni. The policy sets specifications across the production chain, including harvesting and sourcing, extraction, fermentation, distillation, storage/maturation, bottling, labelling/selling, and related marketing and business practices.<ref name=":2" /><ref>{{Cite web |title=Goa feni policy set to give local brew the right kick |url=https://www.thegoan.net/goa-news/goa-feni-policy-set-to-give-local-brew-the-right-kick/73471.html |access-date=2026-03-11 |website=The Goan EveryDay |language=en}}</ref>
==Preparation==
===Cashew feni=== [[File:Cashew apples being squashed in Chorao, Goa, India. 03.JPG|thumb|Cashew apples being squashed in 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.<ref name=":2">{{Cite web |title=Reg. No. RNP/GOA/32/2021-2023 |url=https://www.goa.gov.in/wp-content/uploads/2021/08/Notification-Feni-Policy-2021-19-08-2021-excise.pdf |access-date=2026-03-11}}</ref> 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.<ref name="goachitra1">{{cite web|url=http://www.goachitra.com/research.html |title=Research |publisher=Goa Chitra |access-date=2013-06-14}}</ref> 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''.<ref name="goachitra1"/>
Coconut feni is largely produced and consumed only in South Goa. It is distilled employing the traditional pot. Coconut feni is prepared in a distillery known as a ''sôreachi bhatti''. The use of an earthen pot as the boiling pot has now been replaced with copper cauldrons, both known by the same name, ''bhann''. The mouth of the ''bhann'' is sealed with a wooden stopper called a ''mhorannem''. The vapours from the ''bhann'' pass through a tube called a ''nollo'', made from a ''bonnki/bonnqui'' stem, and are collected in a clay distillation pot called a ''launni'', which is placed in an open clay vessel called a ''koddem'' filled with water.<ref name="goachitra1"/> The copper coil is immersed in cold water to condense the vapours.
Commercially bottled coconut feni has a concentration of 42.8% ABV. Coconut feni is a double-distilled spirit; the first distillate is called a ''mollop'', about 15% alcohol (30 proof). Four ''kollxem'' (plural of ''kollsô'') of toddy produce two pots of ''mollop''. Four pots of ''mollop'' are then mixed with one ''kollso'' of toddy, which is added to distill what is then a fiery coconut feni.
==Commerce== The feni selling market is largely unorganised. Locals tend to buy feni directly from the thousands of traditional distillers who run seasonal mini-distilleries or stalls in the villages of Goa. A large volume of feni that is distilled is sold directly by distillers to taverns who have business relationships that extend over generations.
Cashew feni is seasonal, distilled only from late February to mid-May. It is highly dependent on the fruit harvest of the season. The price of cashew feni is also speculated on the harvest season.
Coconut feni is produced throughout the year as coconut trees are tapped year-round. During the monsoon months, the coconut palms produce more toddy than the drier months. Toddy tapping is very labour-intensive and so is not an appealing profession. This has led to the dramatic decline in production of coconut feni.
In the organised sector, there are also hundreds of brands to choose from that cater to the tourist market. Locals have slowly begun to switch to standardised bottled feni in recent years.
Recent food-and-travel reporting has described a renewed interest in feni-based cocktails in Goa, including creative mixed drinks served at revived taverns and newer bars.<ref>{{Cite web |last=Lobo |first=Joanna |date=2025-10-15 |title=Once Again, Goa's Taverns Are the Place to Be |url=https://www.eater.com/dining-out/917276/goa-india-taverns-revived-feni |access-date=2026-03-11 |website=Eater |language=en-US}}</ref><ref>{{Cite web |last=Menon |first=Arati |date=2024-12-18 |title=The Best Places to Eat in 2025 |url=https://www.cntraveler.com/story/best-places-to-eat-in-2025 |access-date=2026-03-11 |website=Condé Nast Traveler |language=en-US}}</ref>
==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<ref>{{Cite web |title=The revival of feni: India's legacy spirit |url=https://www.theworlds50best.com/stories/News/the-revival-of-feni.html |access-date=2026-03-06 |website=50B - STORIES |language=en}}</ref> 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.<ref name=":1">{{Cite web |title=Drivers of Geographical Indication (GI) Tags' Adoption Among Cashew Feni Producers: Extending the Theory of Planned Behaviour Using PLS-SEM |url=https://www.mdpi.com/2673-4060/6/3/119 |access-date=2026-03-06 |website=www.mdpi.com}}</ref> India's GI Registry also lists registered ‘authorised users’ for the Cashew Feni GI.<ref>{{Cite web |title=Application Details |url=https://search.ipindia.gov.in/GIRPublic/Application/Details/120 |access-date=2026-03-06 |website=search.ipindia.gov.in}}</ref> The application of a G.I. for coconut feni has been neglected.<ref>{{cite web|url=http://articles.economictimes.indiatimes.com/2010-07-01/news/28392598_1_feni-gurudatta-bhakta-cashew-apple|title=Hic! Feni fights to regain turf in Goa|work=The Times of India|access-date=2013-10-24|archive-url=https://web.archive.org/web/20131029210751/http://articles.economictimes.indiatimes.com/2010-07-01/news/28392598_1_feni-gurudatta-bhakta-cashew-apple|archive-date=2013-10-29|url-status=dead}}</ref> 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).<ref>{{Cite web |title=Govt issues first GI process certificate to Bicholim feni distillery |url=https://www.thegoan.net/goa-news/govt-issues-first-gi-process-certificate-to-bicholim-feni-distillery/121113.html |access-date=2026-03-06 |website=The Goan EveryDay |language=en}}</ref> 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.<ref>{{Cite news |date=2024-10-28 |title=Feni distillery in Goa's Bicholim gets first GI certificate for process & bottling |url=https://timesofindia.indiatimes.com/city/goa/feni-gets-a-boost-first-gi-certificate-issued-to-cazcar-distillery/articleshow/114628509.cms |access-date=2026-03-06 |work=The Times of India |issn=0971-8257}}</ref>
== Heritage drink == In 2016, Goa amended its excise law to define feni as a ‘heritage spirit’ (the Goa Excise Duty (Amendment) Act, 2016).<ref name=":0">{{Cite news|url = http://www.mid-day.com/articles/goa-government-readies-to-brand-feni-as-heritage-brew/16890188|title = Goa government readies to brand 'Feni' as 'heritage brew'|date = 23 January 2016|work = Mid-Day|archive-url = https://web.archive.org/web/20160124091250/http://www.mid-day.com/articles/goa-government-readies-to-brand-feni-as-heritage-brew/16890188|archive-date = 2016-01-24|url-status = live}}</ref><ref>{{Cite web |title=GOVERNMENT OF GOA Department of Law & Judiciary Legal Affairs Division |url=https://excise.goa.gov.in/docs/Notifications/09-09th%20September%202016.pdf |access-date=2026-03-11 |website=}}</ref><ref>{{Cite web |last= |first= |title=Feni now a Goa heritage drink, on par with Scotch, tequila |url=https://www.business-standard.com/article/news-ians/feni-now-a-goa-heritage-drink-on-par-with-scotch-tequila-116080800755_1.html |archive-url=http://web.archive.org/web/20260113082031/https://www.business-standard.com/article/news-ians/feni-now-a-goa-heritage-drink-on-par-with-scotch-tequila-116080800755_1.html |archive-date=2026-01-13 |access-date=2026-03-11 |website=www.business-standard.com |language=en-US}}</ref> 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.<ref>{{Cite news|url=http://www.navhindtimes.in/cm-hints-at-branding-goan-feni-as-heritage-drink/|title=CM hints at branding Goan feni as heritage drink|date=24 January 2016|work=The Navhind Times|archive-url=https://web.archive.org/web/20160130031716/http://www.navhindtimes.in/cm-hints-at-branding-goan-feni-as-heritage-drink/|archive-date=2016-01-30|url-status=live}}</ref>
== Music reference == In 1966, feni became famous with the song "Goemchi Feni" sung by Alfred Rose: The Melody King of Goa<ref>{{Cite web |title=Alfred Rose: The Melody King of Goa |url=https://www.thegoan.net/tg-life/alfred-rose-the-melody-king-of-goa/75860.html |access-date=2025-09-29 |website=The Goan EveryDay |language=en}}</ref> as part of the Timeless Treasures album.<ref>{{Citation |title=Goemchi Feni by Alfred Rose on Apple Music |date=1966-04-01 |url=https://music.apple.com/us/song/goemchi-feni/1447814552 |access-date=2025-09-29 |language=en-US}}</ref>
== 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),<ref>{{Cite web |title=Feni Project Pvt Ltd from India - Winners of London Spirits Competition |url=https://londonspiritscompetition.com/en/winner-companies/2025/feni-project-pvt-ltd-6171.htm |access-date=2025-12-23 |website=London Spirits Competition |language=en}}</ref> while Goenchi Cashew Feni and Goenchi Coconut Feni won Bronze medals.<ref>{{Cite web |title=Goenchi Cashew Feni from India - Winner of Bronze medal at the London Spirits Competition |url=https://londonspiritscompetition.com/en/winner-brands-duplicate/spirits/2025/naveen-distillery-ancestral-spirits-private-limited-6181/goenchi-cashew-feni-10999.htm |access-date=2025-12-23 |website=London Spirits Competition |language=en}}</ref><ref>{{Cite web |title=Goenchi Coconut Feni from India - Winner of Bronze medal at the London Spirits Competition |url=https://londonspiritscompetition.com/en/winner-brands-duplicate/spirits/2025/naveen-distillery-ancestral-spirits-private-limited-6181/goenchi-coconut-feni-10998.htm |access-date=2025-12-23 |website=London Spirits Competition |language=en}}</ref> Coco Jumbo Coconut Liquer Feni received the Gold award (91 points) at the USA Spirits Ratings 2025.<ref>{{Cite web |title=Application Details |url=https://usaspiritsratings.com/en/competition-global-results/2025/ |access-date=2025-12-24 |website=usaspiritsratings.com |language=en}}</ref>
Ozzo Feni became the first feni in India to receive a Geographical Indication (GI) tag.<ref>{{Cite web |date=2025-06-10 |title=Goan feni is GI-tagged: A milestone for this homegrown spirit |url=https://www.hindustantimes.com/htcity/htcity-high-spirits/goan-feni-is-gi-tagged-a-milestone-for-this-homegrown-spirit-101749541820013.html |access-date=2025-12-23 |website=Hindustan Times |language=en}}</ref>
==See also== * List of Indian drinks *Bombay Sapphire *Palm toddy *Gin and tonic
==References== {{Reflist}}
==External links== {{commons category|Feni (liquor)}} * [http://www.thaindian.com/newsportal/business/hic-hic-hiccups-for-goas-feni-industry_10035906.html Hic, hic! Hiccups for Goa’s feni industry] {{Webarchive|url=https://web.archive.org/web/20160303165837/http://www.thaindian.com/newsportal/business/hic-hic-hiccups-for-goas-feni-industry_10035906.html |date=2016-03-03 }} * [http://twocircles.net/2008apr28/goas_feni_shows_sharp_decline_production.html Goa's feni shows sharp decline in production] * [http://www2.warwick.ac.uk/go/feni Warwick on Feni] * [http://www.ip-watch.org/2008/04/09/seeking-gi-protection-for-feni-an-indian-brew-with-a-strong-whiff/ Seeking GI Protection For Feni, An Indian Brew With A Strong Whiff]
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Category:Goan cuisine Category:Indian distilled drinks Category:Geographical indications in Goa Category:Fruit brandies