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Alcoholic drinks from Goa, India
Cashew feni is Goa's spirit distilled from the fermented juice of cashew apples. Fallen ripe apples are stomped or pressed, and the juice ferments wild for two or three days until the froth stops; a first distillation gives the weaker urrak, and a second, with fresh fermented juice added, gives feni of about 42–43 % alcohol. The juice ferment is the fermented step; the spirit is a boundary case past distillation.
| Ripe cashew apples, nuts removed | Processed within two to three hours of picking; in one unit studied the juice held about 15 % w/v fermentable sugar[kannan2021] |
| Urrak (first distillate) with fresh fermented cashew juicemixed in a proportion the distiller decides | Heated together in the second distillation to make feni[kannan2021] |
| Starter | spontaneous (wild yeasts; no added yeast) |
Total time across the recorded steps: 2 days – 3 days
What changes: The cashew apples are stomped or pressed and the juice runs out
Output: cashew apple juice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cashew feni is Goa's spirit distilled from the fermented juice of cashew apples. Fallen ripe apples are stomped or pressed, and the juice ferments wild for two or three days until the froth stops; a first distillation gives the weaker urrak, and a second, with fresh fermented juice added, gives feni of about 42–43 % alcohol. The juice ferment is the fermented step; the spirit is a boundary case past distillation. Made in 4 steps over 2 days – 3 days. The longest step, ferment the juice wild, takes 2–3 days (Kannan V 2021). Wild yeasts; Pichia is reported as the main yeast genus in fermented cashew apple juice and Saccharomyces species do most of the fermenting.
| Main step | 2–3 daysReported[kannan2021] | Ferment the juice wild |
|---|
Goa is the one Indian state that makes full use of its cashew apples, for feni, and the juice ferments wild for only two or three days. It is distilled twice, with fresh fermented juice added to the second run.
Indian standards for cashew feni call for tests of acidity, esters, aldehydes, higher alcohols, alcohol and methanol. A review of fruit spirits in general, not of feni, says methanol forms from fruit pectin during fermentation and mash storage and is toxic above threshold levels. It also says the natural content of fruit spirits does not typically reach levels that cause acute poisoning, and that poisonings typically come from methanol added to illicit spirits. It adds that in a pot still methanol stays at almost the same level through most of the run and builds up at the end, so setting aside the first drops does not remove it. It says cutting off the last fraction can lower methanol by 20–30 %.
Every number is labelled with how it is known. How this atlas is made
Kannan and colleagues (2021) write that European explorers brought the cashew tree, native to Brazil, to Asia and Africa in the sixteenth century. Wikipedia says the Portuguese imported it to Goa from Brazil, that it is unclear when and who first made a fermented drink from the fruit, and that cashew feni was registered as a geographical indication in 2009.
