Goan Feni – Our Scotch at last! 
Goan Feni has been popular all over the world thanks to the very land of Goa being a favourite tourist destination. This local brew from Goa is envied for its taste and purity by people over the world as it has no near competition. Besides all other so called country liquor made in any part of India is adulterous personified and cannot be trusted like the Goan Feni.

Fenny is an Indian liquor made from either coconut or the juice of the cashew apple. Fenny (also feni) originated in Goa, and the Goan fenny is generally considered superior. The popular brands of fenny are 'Cashyo' (the makers of which spell it feni), 'Reals' (pronounced as Reaals), and 'Big Boss'. As of April 2008, Goa is trying to register for a geographical indicator that would allow it to claim the sole right to term drink created in the region as fenny or 'Goan Cashew Feni'

It is therefore pleasant news that this extract from Goa will soon get the Geographical Identification (GI) tag expectedly by early January 2009. The GI is a name or sign used on certain products which corresponds to a specific geographical location or origin – a town, region or country.” Such a sign enables a certification for the product and implies certain qualities or reputation that the product carries by virtue of its geographical origin. Just as Scotch is llicensed to be produced only in Scotland, Champagne in France and tequila in Mexico, the Goan feni will enjoy similar status and the GI certification will thereby ensure that Goa rightfully retains the term ‘Goan Cashew Feni’ and so no other state , region or country can make a beverage with the same name, thereby dusting out the many plans of anxious states like Maharashtra who planned to brew cashew feni.

In the traditional method of making cashew fenny, the cashew apples are manually crushed in a rock on the hill which is carved or shaped like a basin with an outlet for the juice, called a coimbi. The juice is collected in a huge earthen pot called a Kodem, which is buried in the ground. The juice is then distilled in earthen or copper pots.

When the cashew apples are crushed, the pulp is arranged in the shape of a cake in the coimbi and tied with a string. A huge boulder is then placed on top of it. The final quota of juice which trickles out in a clean form is called Neero. Many people like to drink Neero since it helps bowel movement and provides relief from constipation The traditional method of distilling cashew fenny takes place on the hill. The cashew juice is put in a big pot called a Bhann. The Bhann serves as a closed boiler. It is connected to a smaller pot called Launni by means of a conduit. The Launni serves as a receiver or collector.

The juice in the big pot is then boiled by burning firewood under it. As the process of vaporisation and distillation goes on and the concentrated liquid collects in the smaller pot, the pressure in the receiver is kept in check by pouring cold water on it, typically with a wooden ladle. The first stage of processing may be done on big fire but the later stage of distillation has to be done on slow fire to keep the pressure and heat under control. The process of distilling fenny with such apparatus takes about 8 hours and is locally called Bhatti.

It is possible tell from a distance that fenny is being distilled since the surrounding area is filled with its aroma.

The liquor produced from cashew is of three grades: Urrac, Cazulo and Feni. The Urrac (Arrack) is the product of first distillation. It is light and can be consumed neat. Its strength ranges between 14 and 16 grao.[clarify] However, when consumed in excess, Urrac intoxicates the mind like any other hard liquor. The Urrac is often consumed with orange or lemon.

The Cazulo is the product of second distillation. It is moderately strong. The Cazulo can be consumed either neat or in a diluted form depending upon the constitution of the drinker. It is no longer seen on the market today.

Fenny is the product of the third distillation. Its strength ranges between 20 and 24 grao. It has a long shelf life.[citation needed] Now that the Cazulo is not made, fenny is produced after the second distillation itself. The second or third-hand fenny is a product par excellence.

The Gi certification is expected to give recognition to feni while ensuring that standards are maintained for its brewing process. The brand is therefore expected to be promoted abroad in the same league as Scotch,Champagne or tequila.

Goa and goans have been producing goan feni for centuries . After crushing the cashew fruit , the juice obtained is distilled to produce feni and an estimated thousand cottage industries and traditional brewers produce over 8 lakh litres of feni every year. Being a distinct brand Feni has found good acceptance in India and abroad with over 40,000 cases of feni exported every year all over the world including the US, Canada, Germany and the United Kingdom.

The government of Goa has classified feni under ‘ country liquor” segment which meant that Feni has not been allowed to be sold in other states of India. However the GI recognition could change all this. Goan Feni will suddenly acquire a brand image and its exclusivity would be its strength to make inroads in all markets making it an USP to promote the product.Also the country liquor tag which goan Feni never deserved, will be shrug off and it is most likely to be re-classified as a traditional drink which it has always been for the niz goencar.

While a bottle of Feni costs anywhere between Rs 75 – Rs 800 depending upon its purity, the prices could rise many folds with the GI certification while also streamlining the process for brewing the brand.

Geographical identification has proved to be a great resource of the World trade organization system which regulates to protect a state’s interest by preventing anyone from patenting a brand without its origin being in that location.

Currently over 40 items have been identified by the government for GI certification and protection which include, spices of Kerala, Kolhapuri chappals, traditional pickles from Andhra Pradesh, , Nagpur oranges, Kancheepuram silk sarees and Darjeeling tea 

High-grade fenny is 42% alcohol by volume. There are known to exist around 4,000 such traditional mini-distilleries or stills in Goa that manufacture cashew fenny and about 2,200 manufacturing coconut fenny. About 75% of stills making cashew fenny are in north Goa while the rest are in south Goa. Of the stills making coconut fenny, south Goa has about 65% of them while the rest are in north Goa. This is an indication that north Goa abounds in cashew trees while south Goa has more coconut trees.[citation needed]

Fenny is often used in cocktails. Three common mixers are Coca-Cola, tonic water and lemonade, but it can also be enjoyed on its own (the smell and taste is similar to thinner), on the rocks, or with a slice of lime.

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