Feni is a liquor made in Goa, India from coconut or cashew juice. Coconut feni is produced year-round by tapping coconut trees for toddy, then distilling it twice in a still called a soreachi bhatti to increase the alcohol content. Cashew feni is only seasonal from February to May depending on the cashew fruit harvest. While coconut feni production has declined due to the labor intensiveness of toddy tapping, it still makes up 65% of feni production in South Goa and 35% in North Goa.

1. Welcome to the Presentation on FENI

2. Feni
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3. Feni
Fenny or Feni is a Goan
liquor made from either
coconut or the juice of the
cashew apple. Coconut feni
– it is prepared with the
help of toddy plant's juice.
Around 65% of coconut feni
is made in South Goa and
the remaining 35% in North
Goa.

4. FENI
GOA

5. The Feni is prepared in a distillery called
'soreachi bhatti'. Coconut Feni is distilled
twice. The first product, which has 15%
alcohol content, is known as 'mollop'. It is
then mixed with toddy in 4:1 ratio and
distilled again.
Feni preparation

7. Project
Database
Feni Distillery

8. Feni Industry
Cashew feni is seasonal; distilled
only from late February to mid-
May. It is highly dependent on the
fruiting of the season. The price
of cashew feni is also speculated
on the fruiting season.
Coconut feni is produced
throughout the year as coconut
trees are tapped year round.
During the monsoon months, the
coconut palms produce more
toddy than the drier months.
Toddy tapping is very labour-
intensive and so is not an
appealing profession. This has led
to the dramatic decline in
production of coconut feni.

9. QUESTIONS?