The brand that is striving to bring Cashew liquor products to the world
A living Heritage
KAFI as a brand encompasses all the different regions where Cashew originated. The Cashew tree originated in the northeast of Brazil, and is believed to be domesticated there before the arrival of Portuguese. The Portuguese took the crop to their Colonies throughout the world and introduced it to India in the 1500s. In the second half of the 1600s, Cashew was introduced in South East Asia and Africa.
The tree was well known to control soil erosion and ended up becoming a favourite crop across the coastal belt of India established by Portuguese.
These Portuguese colonies fermented the cashew apple and produced several drinks. In Brazil, Chile etc. people made Aguardiente from cashew apple – In Tanzania, Africans made the ever-controversial gonga. However, no country like India, actually perfected the art of making liquor from these cashew apples.
FENI, derives its name from Sanskrit word “phena” that means froth that was formed when this drink was poured in a glass. This spirit is made from cashew apples. This spirit, although not certified, is deemed to be an organic spirit free from artificial flavors.
FENI has a distinct flavor profile with fruity notes and strong aroma.
The spirit is deeply rooted in the history of India, and is called the “Heritage Spirit of India”. FENI is the first Indian alcoholic beverage to earn the Geographic Indication (GI) to be produced only in Goa, India.
FENI is made in one of the most beautiful states of India, Goa. Situated on the west coast of India, it’s a place where beaches meet the bazaar! Formerly a Portuguese colony, this place is well known for its historic churches, multi-colored houses and an interesting cuisine.
How FENI is made?
STEP 1 -
Picking the Fruit
It begins with the collection of hand-picked ripe cashew apples with the help of a long stick called Kanto.
STEP 2 -
Traditionally the apples are stomped which is a “sole-bear-ing” experience. But today the cashew apples are mashed in a press for large production. The extracted juice is a clear colorless liquid called Neero (Niro) which is also consumed as a refreshing drink.
STEP 3 -
The natural yeast in the Neero helps in the fermentation process. This is kept for 3-4 days in large plastic barrels for the juice to reach its maturity level which is then ready for the distillation process.
STEP 4 -
Nowadays, with the commercialization of the product, earthen pots are replaced with copper pots that are used for the distillation process. Since Feni is a double distillation spirit, The first distillation obtained from Neero is called Urrak with around 15% alcohol content. Urrack is then again mixed with an equal amount of Neero for the second distillation process to obtain Feni which has about 43% of alcohol.