History and Origin

The history of Goan Cashew Feni is as fascinating as the land it comes from. The story begins in the 16th century, when Portuguese colonizers introduced the cashew tree (Anacardium occidentale) to Goa from Brazil.

Initially planted to prevent soil erosion, the cashew tree soon became an integral part of Goan agriculture. Locals discovered that the fleshy fruit of the cashew—often discarded elsewhere—could be fermented and distilled to produce a strong, aromatic spirit.

By the 18th century, Feni had become an essential part of Goan social and religious life. It was used in local feasts, offered to guests as a gesture of goodwill, and even applied as a home remedy for ailments such as colds and digestion problems.

Over time, the art of Feni-making was passed down through generations, preserving its authenticity and traditional techniques.

In 2016, the Goa government declared Feni the state’s Heritage Spirit, further cementing its legacy.

Origin City/Region: The Soul of Goa

Cashew Feni is exclusively produced in Goa, particularly in the North Goan districts of Bardez, Pernem, and Bicholim, where the soil and climate provide ideal conditions for cashew cultivation.

The cashew season runs from March to May, during which local distillers, known as battkars, begin the age-old process of transforming cashew apples into liquid gold.

The lush plantations, traditional distilleries called bhattis, and the unique local yeast found in the region contribute to the drink’s distinct flavor profile, setting it apart from any other spirit in the world.

Traditional Making Process

The crafting of Goan Cashew Feni is a meticulous, artisanal process that combines natural fermentation with traditional distillation methods. Every step reflects deep-rooted knowledge and respect for nature’s bounty, supporting over 100 small-scale bhattis and empowering rural cashew farmers.

Step 1: Harvesting the Cashew Apples

The cashew fruit (cashew apple) is handpicked once it ripens and falls naturally. Only the juiciest and most aromatic apples are selected to ensure a rich base for fermentation.

Step 2: Juicing the Cashew Apples

The fruit is hand-crushed or stomped in a traditional basin known as a colmbi to extract the sweet juice called neero.
The first extraction (neero) is consumed as a drink, while subsequent pressings are collected for fermentation.

Step 3: Natural Fermentation

The extracted juice is fermented naturally for 3–4 days in earthen or wooden vats. No artificial yeast is added—local wild yeast starts the process, giving Feni its earthy aroma.

Step 4: Distillation

The fermented liquid (todap) is distilled in a traditional copper pot still (bhatti).
Distillation occurs in stages:

• Urrack – light and mildly alcoholic (15% ABV)

• Cazulo – a stronger second distillate

• Feni – the final spirit (40–45% ABV)

Step 5: Aging and Bottling

Some producers age Feni in clay pots, wooden barrels, or glass carboys (garrafaos) to enhance smoothness. The result is a clear, fruity, and aromatic liquor that embodies the tropical soul of Goa.

This manual and eco-friendly process reflects the sustainable ethos of Indian craftsmanship—cashew trees even aid soil conservation, their original purpose in Goa.

Health and Cultural Notes

Beyond its bold taste, Feni is valued for its natural purity (free of additives, often no hangover) and medicinal uses, such as aiding digestion and warding off colds.

In Goan culture, it’s integral to rituals, weddings, and festivals like Feni Utsav, symbolizing hospitality and community.

Global Appeal and Recognition

Once a local delicacy, Goan Cashew Feni has now earned international acclaim for its authenticity and distinct flavor. Its GI tag safeguards it from imitation, positioning it alongside global icons like Tequila or Scotch.

Globally, Feni is appreciated for:

• Artisanal Craftsmanship – handcrafted and small-batch

• Exotic Flavor – fruity and tropical

• Cultural Heritage – traditional Indian liquor with GI tag

Feni now features in premium bars and spirit festivals across Europe, Japan, and the US, with mixologists creating cocktails like Feni Sour (Feni, lime, guava) and Urrak Mule.

Exports are growing steadily, supported by the 2021 Feni Policy and India-UK FTA, reaching the UK, US, Canada, Australia, and Southeast Asia.

By 2025, alcohol tourism and distillery tours are further boosting its profile.

Brand Spotlight: Cazulo Premium Feni

Overview

Among the few brands that have brought Goan Feni onto the international stage, Cazulo Premium Feni stands out as a pioneer.

Founded by Hansel Vaz, Cazulo has transformed Feni from a rustic drink into a premium handcrafted spirit.

Founder and Vision

• Founder: Hansel Vaz

• Year Established: 2013 (family distilling since 1982)

• Headquarters: South Goa, India

Vaz envisioned elevating Feni’s image while preserving its authenticity, focusing on small-batch production, sustainable sourcing, and modern packaging.

Achievements and Global Reach

• First Feni brand at international spirit festivals (London, Singapore)

• Exports to: UK, Japan, Middle East, North America, Southeast Asia, Europe, Canada, and Australia

• Collaborations with luxury resorts and craft cocktail bars

• Offers experiential tours at Fazenda Cazulo

While its turnover is undisclosed, Cazulo represents a major share of Goa’s premium Feni exports and has enhanced the product’s global image.

Through Cazulo’s efforts, Feni now enjoys a refined, respected, and proudly Goan identity.

Conclusion: Proudly Made in India

Goan Cashew Feni is more than an alcoholic beverage—it is a liquid embodiment of Indian heritage, community spirit, and artisanal craftsmanship.

From humble cashew orchards to global recognition, Feni stands as a symbol of India’s ingenuity and cultural depth, empowering local economies and preserving traditions.

In a world drawn to authenticity and sustainability, Goan Cashew Feni shines as a “Proudly Made in India” product—carrying the fragrance of Goa’s orchards, the warmth of its people, and the spirit of celebration that defines India itself.