A living Heritage


The brand that is striving to bring Cashew liquor products to the world

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 in East Africa, Vietnam and lastly India.

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 is special to the history of India, because this is the only spirit that has been called as the Heritage Spirit of India and has a Geographical Identification for Goa, India. It has been said that FENI was introduced in the 17th century by fermenting cashew apples that had fallen from the tree.

The process of manufacturing FENI has been passed along from generations and Heritage distillers is one of the few ones that still continue to make FENI just like it was done 400 years ago. However, we did have to change some of our processes to adhere to the FDA regulations, but we continue to be a profound member of the FENI Consortium in Goa, India.

How is

Feni made?

A spirit born of Tradition, simple yet time-consuming, the process of distilling Feni is quite interesting. It is a double distilled spirit made out of ripe cashew apples. Originally with fewer machines involved stomping was done, but nowadays press is used to get the juice out of the apples.

As a matter of fact, Feni is produced in various stages right from procuring ripe cashew apples to the bottling.

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.

STEP 5 -


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