Cashew Feni
Of all the cashew apples in the world, only Goa's get turned into something profitable. Cashew feni — a clay-pot-distilled spirit made from fermented cashew apple — is the only commercial-scale monetization of the apple in the global supply chain. It's also one of India's few GI-protected spirits.
Status
GI-tagged (2009) — production restricted to Goa
ABV
42–45% (final Feni distillate)
Season
Distilled Feb–May during cashew apple harvest
The history
The cashew tree was brought to Goa by Portuguese traders in the 1560s. Within a few decades, Goan villagers were experimenting with the fleshy red-yellow cashew apple — too perishable for trade but locally abundant during the Feb-May harvest. Fermentation came first, distillation followed. By the 18th century, feni was Goa's signature spirit, produced in small batches by family stills (bhatti) across both North Goa and South Goa.
In 2009, Cashew Feni received Geographical Indication protection from the Indian government — restricting commercial production to Goa and codifying traditional methods. The GI designation also helped revitalize an industry that had been displaced by industrial alcohol production.
How it's made
- Apple collection — ripe cashew apples are gathered by hand from under the trees (the apple falls off when the drupe matures)
- Crushing — apples are traditionally crushed by foot in a large stone basin (kalla) or pressed mechanically
- Fermentation — the juice ferments naturally for 3-4 days in earthen pots, reaching ~7-8% ABV. This is called nivol or maddachi.
- First distillation — fermented juice is distilled in clay pots (matka) or copper stills (bhati). Output: Urrak, ~15% ABV.
- Second distillation — Urrak is redistilled. Output: Cazulo or middle distillate, ~30% ABV.
- Third distillation (Feni) — Cazulo is distilled once more to produce final Feni at 42-45% ABV.
Flavour and serving
Feni has a distinctive aroma — described variously as fruity, earthy, slightly funky, with notes of overripe cashew apple. It's an acquired taste for outsiders; Goans drink it straight, with soda and lime, or in cocktails.
Modern craft distilleries have begun producing more refined Feni — distilling cleaner, sometimes ageing in oak, and exporting to specialty bars in Mumbai, Delhi, and increasingly the UK and Singapore.
Where to buy
- In Goa — local wine shops, particularly in Mapusa, Margao, and Panjim. Look for established producers like Cazulo, Aani Maani, Big Boss, Cashyo
- Outside Goa in India — limited distribution; specialty stores in Mumbai and Bangalore stock premium brands
- International — Tito's-style craft brands export limited quantities to UK, Singapore, UAE
Why Feni matters for the cashew industry
The cashew apple is, globally, the most undermonetized part of the cashew supply chain. It's the bigger, fleshier part of the fruit — but outside Brazil and Goa, it's almost always discarded. Feni proves there's a path to monetization with GI protection, traditional methods, and the right cultural anchor. For other origin countries (Tanzania, Mozambique, Ivory Coast) considering apple value-addition, Goa's feni industry is the case study.