Neutral grain spirit

Neutral grain spirit (also called pure grain alcohol [PGA], or grain neutral spirit [GNS]) is a clear, colorless, flammable liquid that is distilled from cereal grain and has a very high ethanol content. The term neutral refers to the fact that it lacks any flavor derived from the mash used to distill it, nor does it have any flavor added to it after distillation (as is done, for example, with gin). The grain from which it is produced can be any of the common cereal grains. Other kinds of spirits, such as whisky, are distilled at lower alcohol percentages in order to preserve the flavor of the mash.
The purity of neutral grain spirit is practically limited to 190 proof because a mixture of ethanol and water becomes an azeotrope at 95.6% ABV (191.2 proof).
Neutral grain spirit is only one type of neutral spirit (also called neutral alcohol). Neutral alcohol can also be produced from grapes, sugar beets, sugarcane, or other fermented plant material. In particular, large quantities of neutral alcohol are distilled from wine, a product that is referred to as vinous alcohol.
Generally, any distilled spirit of 170 proof or higher that does not contain any added flavoring is considered to be neutral alcohol.
Neutral grain spirit is used in the production of blended whiskey, cut brandy, some liqueurs, and some bitters. As a consumer good, it is almost always mixed with other beverages to create such drinks as punch and various cocktails, or to produce homemade liqueurs.

Availability in market areas

Because of its high alcohol content, neutral grain spirit is illegal, unavailable, or difficult to find in many areas.

United States

Everclear, Golden Grain Alcohol, and Gem Clear are three brands of neutral grain spirit sold in the United States.

It is illegal to sell the 190-proof variety of neutral grain spirit (i.e., Everclear, Golden Grain Alcohol, or Gem Clear) in some states of the United States — California, Florida, Hawaii, Maine, Massachusetts, Michigan, Minnesota, New York, Ohio, Pennsylvania, Tennessee, and Washington. In some of these states, the 151-proof variety of Everclear may be sold. In the U.S. Commonwealth of Virginia, grain alcohol lacking distinctive color, odor, and flavor, while not illegal, is not sold at any liquor stores owned by the State (compare, for example, that beverages such as Southern Comfort, a flavored liqueur that has grain alcohol as its base, are sold). Because the State of Virginia has a self-legislated monopoly on the sale of hard liquor, independent liquor stores are illegal, and the product is thus mostly unavailable. In some cases, however, liquor stores on U.S. military bases in the State do sell grain alcohol, and small quantities may be imported on one’s person from nearby states.[4]

Europe

In Europe, neutral alcohol is sold in some countries. Since it is usually distilled from grain, it is in fact neutral grain spirit. This product contains 95%–95.6% ABV (190–191.2 proof) and is much used for making homemade liqueurs. In Germany, neutral alcohol is called Neutralalkohol or (colloquially) Primasprit. Primasprit is sold in stores and is most often used for making homemade liqueurs; other types of use are rare.
Rectified spirit“Rectified spirit” or “rectified alcohol” is neutral alcohol which has been purified by means of “rectification” (i.e., repeated distillation). It will contain at least 95% ABV. It is normally used for medicinal purposes but can also be used to make homemade liqueurs. It can be a grain spirit or can be made from other plants.

Cultural references

In the 1964 film Dr. Strangelove (directed by Stanley Kubrick), base commander General Jack D. Ripper states that he only drinks pure grain alcohol with distilled water or rainwater.

Source: Wikipedia

Punsch

Punsch (also known as Arrack Punch, Caloric Punch, Punch or Punsch) is a traditional liqueur in Sweden and to a lesser extent some other Nordic countries produced from arrack, neutral spirits, sugar, water, and various flavorings. Arrack, originally a strong Indian liquor, was imported from Java and became the base ingredient for making punsch.
Although they both refer to certain kinds of mixed beverages with liquor as a base ingredient, traditional Swedish Punsch is different from Punch. Both names probably come from the same source: a Hindi loanword for five, referring to the traditional number of ingredients. The Swedish Historical Museum of Wines and Spirits (see below) states that it is more probable that the word came to Swedish via English, than as a direct loan from Hindi.

History of Punsch in Sweden

The Swedish East India Company started to import arrack with the arrival of the ship Fredricus Rex Sueciae to Gothenburg in 1733. It quickly became popular, especially among the wealthy, who could afford the price of imported goods. Later it spread through all levels of society.
A testament to the widespread popularity of punsch or rack (arrack) is the songs of Swedish eighteenth century poet and composer Carl Michael Bellman. It is often mentioned in his three works Bacchi Tempel (1783), Fredmans Epistlar (1790) and Fredmans Sånger (1791) about a group of fictional characters, drunkards, bohemians and prostitutes in contemporary Stockholm.

The high point of the Punsch consumption in Sweden came during the nineteenth century and focused on the students and teachers in the universities of Uppsala and Lund. Many traditional songs from that time are about the consumption of punsch or are meant to be sung during the collective festivities that were part of the cultural life in the universities' student associations at the time and still is.

Hot or cold?

Early on, arrack was mixed with the other ingredients and heated, immediately before consuming it. Therefore it was served warm. From ca. 1840, when the drink's popularity was spreading, ready-mixed punsch was sold. From that time on, the habit of drinking it heated was gradually replaced by serving it chilled in the same way that Brännvin, Swedish flavoured vodka, is traditionally served. Especially during the winter, when served in combination with Swedish pea soup, it is still served hot.

Source: Wikipedia

Variations : Arak or Araq

One of the basic varieties, considered by many to be the prototypical arak, is distilled from grapes and anise. Numerous varieties of arak are popular in all the countries edging the Mediterranean, and in parts of the Far East.

In the Levant, it is distilled from fermented grape juice or, at times, sugar, and is considered by the inhabitants to be greatly superior to similar hard liquors in other countries. The same spirit is called Ouzo in Greece, Mastika in Republic of Macedonia and Bulgaria and Rakı (another form of the word arak) in Turkey; they are made from a variety of products like grain, molasses, plums, figs and potatoes.

Other similar drinks are the arak of Iraq, made from fermented date juice, and the zibib of Egypt, a peasant-made drink. An Iranian variant called Aragh-e Sagi (Persian: عرق سگی, literally dog's sweat) is produced without anise, and has a higher alcohol content than other varieties.
Further west, along the northern shores of the Mediterranean, the Italian anesone, French pastis and Spanish ojén, served as aperitifs or refreshers, are all sweeter versions of arak.

In the Far East, the similarly sounding arrack is a different beverage distilled from palm sap or rice and devoid of anise flavor (it is known as soju in Korea and shōchū in Japan).
The ABV differs from one version to another, with the most alcoholic reaching 90% or even more. The best quality arak is usually between 73% and 80%; when mixed with water it is diluted to 35-45%.
Traditionally, arak was generally of local or village manufacture, but in the last few decades it has increasingly been produced in large manufacturing plants. It has remained the preference of those who enjoy alcoholic drinks in the Middle East, in competition with the many drinks imported from the West.
In Iraq, Arak is sometimes referred to as the "lions' milk", corresponding with Turkish aslan sütü -- most likely due to its milky appearance, and high alcohol content thought to only be tolerated by people "as strong as lions."
Lebanon considers arak its traditional alcoholic beverage and the name Arak Zahlawi is a "controlled term of origin" given by the Lebanese people to arak produced in Zahleh, Beqaa Valley.

Source: Wikipedia

Preparation : Arak or Araq

It all begins with the vineyards, and the grapevine quality. The vine should be well mature, usually of a golden colour. The vineyards are not irrigated, they are left to the care of the Mediterranean climate, natural rain and sun. The grapes are cultivated in late September and October. The grapes are squeezed and put in barrels together with the juice (in Arabic El romeli), and left to ferment for three weeks. Occasionally the whole mix is stirred to release the CO2.
Now the first distillation, the goal is to get the alcohol out of the mixture that has fermented for three weeks. The distillation is done using the alembic or el romeli also al karkeh, made of copper. It's basically three parts. The lower being a container used to boil what's inside (on fire). The middle part collects the vapors coming out of the boiling ingredients. The third part is used to cool the vapor that will be transformed to liquid and collected on its way out, usually in a container of glass. So the mixture of all the fermented and squeezed grapes is put into the lower part and it is boiled at a temperature around 80°C (boiling temperature of alcohol), but below 100°C (boiling temperature of water). The idea is to collect the alcohol in the container without any water.
Now the second distillation, here is made the actual final product. The alcohol collected in first distillation is to be distilled again but this time mixed with aniseed. The whole alembic is washed to remove all the remains of the precedent distillation. The alcohol and the aniseed are mixed together in the lower part of the karkeh (called in Arabic ddessett). The ratio of alcohol to aniseed may vary (approximately 600 grams of anise to 4.5 gallons of alcohol),[citation needed] and it is one of the major factors in the quality of the final product. Another distillation takes place, usually on the lowest possible temperature. The procedure is very slow.
Traditionally a drinking party takes place at the same time. People would gather to help the producer and have a drinking party. This is one of the most prestigious and traditional parties of the Lebanese mountains. It usually takes place in November.
Note: Once the first distillation is done, it's not mandatory to have the second one immediately after.

Source: Wikipedia

Arak or Araq

Arak or araq is a clear, colourless, unsweetened aniseed-flavoured distilled alcoholic drink, produced and consumed in the Eastern Mediterranean and Northern African countries, Iran, Syria, Lebanon, Israel, the Palestinian Territories, Iraq, Jordan, and Egypt. The word comes from Arabic araq. Arak is not to be confused with the similarly named liquor, arrack (which in some cases, such as in Indonesia—especially Bali, also goes by the name arak).

Another similarly sounding word is aragh, which in Armenia stands for vodka, and not an aniseed-flavoured drink. Raki and ouzo are aniseed-flavored alcoholic drinks related to arak popular in Turkey and Greece. Arak (Oghi in Armenian) is also much stronger than the traditional Ouzo, taste and alcohol.

Arak is usually not drunk straight, but is mixed in approximately 1/3 arak to 2/3 water, and ice is then added. This dilution causes the clear liquor to turn an translucent milky-white colour; this is because anethole, the essential oil of anise, is soluble in alcohol but not in water. This results in an emulsion, whose fine droplets scatter the light and turn the liquid translucent, a phenomenon known as louching. Arak is also commonly mixed with teas and juices. Drinkers may also take arak with a chaser on the side. Arak is usually served with mezza, which could include dozens of small dishes, which many arak drinkers prefer as accompaniment rather than main courses.

When the main course of the meal is served, it may hardly be touched, in favour of these smaller dishes. It is also well appreciated with barbecues, along with garlic sauce.
Tradition requires that water is added before ice. If ice is added directly, it results in the formation of an aesthetically unpleasant skin on the surface of the drink, as the ice causes the fat to solidify out of the arak. If water is added first, the ethanol causes the fat to emulsify, leading to the characteristic milky colour. For the same reason some drinkers prefer not to reuse an arak-filled glass. In restaurants, when a bottle of arak is ordered, the waiter will usually bring a number of glasses along with it for this reason, whilst at home with regular drinkers it's deemed unnecessary.

Source: Wikipedia

Distillation of Arrack

Arrack is no other than a spirit produced by distillation from a vegetable juice called toddy, which flows out of the cocoanut tree. The operator provides himself with a parcel of earthen pots, climbs up the trunk of a cocoatree; and when he comes to the boughs, he cuts off one of the small knot or buttons, and applies the mouth of a bottle to the wound, fastening it to the bough with a bandage; in the same manner he cuts off others, and proceeds till the whole number is employed; this done, he leaves them until the next morning, when he takes off the bottles, which are mostly filled, and empties the juice into the proper receptacle.
When a sufficient quantity is produced, the whole put together, is left to ferment. When the fermentation is over, and the liquor is a little tart, it is put into the still, and fire being made, the still is suffered to work as long as that which comes has any considerable taste of spirit. The liquor thus procured is the low wise of arrack; and distilled again to separate some of its watery parts, and rectify it to that very weak kind of proof spirit in which state we find it.
Tungusian arrack is a spirituous liquor made by the Tartars of Tungusia, of mare's milk, left to sour, and afterwards distilled twice or thrice between two earthen pots closely stopped, whence the liquor runs through a small wooden pipe.

Source: www.publicbookshelf.com

Arrack

Arrack is a type of alcohol produced in Asia and parts of the Middle East. Traditionally, arrack has been produced from fermented palm sap, although ingredients like rice, other grains, sugarcane, and molasses can be used to produce arrack as well.

This beverage is quite popular in Indonesia and parts of Sri Lanka, and some mixed drink recipes call specifically for arrack since it has a distinctive flavor. Do not confuse arrack with arak, a Middle Eastern drink made from raisins; arak has a flavor like anise, similar to the Greek ouzo.

The history of arrack is probably quite old. Historical documents and works of ancient art depict the stages of arrack production, and the beverage was well established by the time European traders and explorers were introduced to it. Like other hard liquors, arrack is made by fermenting the primary ingredient and then distilling the result. The liquor has a flavor similar to rum, accompanied by a rich golden color.

Indonesia is a major producer of arrack; Indonesian arrack is sometimes labeled as “Batavia Arrack,” in a reference to the former name for Jakarta, capital of Indonesia.One of the most common types of arrack is arrack made with the sap of coconuts. To collect sap from coconut palms, workers climb the trees and cut into the flowers, gathering the resulting flow of sap in large containers. The sap is allowed to ferment into a mild palm wine which can be distilled into fiery coconut arrack.

In Indonesia, fermented sugarcane is the most common base for arrack, while fermented grains may be used in other parts of Asia.The quality of arrack varies widely, as is the case with many distilled spirits. Some producers pride themselves on making strong, clear arrack with an excellent flavor, while others focus on producing as much arrack as possible, sometimes to the detriment of the finished product.

Serious companies handle their arrack like famous brandy, rum, and whiskey producers, and the alcohol may be aged for flavor in various types of wood.Specialty import stores and liquor stores are good sources for arrack, and you may want to ask staff for product recommendations if you are not familiar with any of the brands that the store carries. The liquor can sometimes be difficult to find; if you have a recipe which calls for arrack, you can use rum as a replacement. Many punches include arrack, as the liquor is one of the traditional five base ingredients in punch.

Source: wisegeek.com

Palm Wine : Social Role

In India, palm wine or toddy is served as either neera or Padaneer (a sweet, non-alcoholic beverage derived from fresh sap) or kallu (a sour beverage made from fermented sap, but not as strong as wine). Kallu is usually drunk soon after fermentation by the end of day, as it becomes more sour and acidic day by day. The drink, like vinegar in taste, is considered to be short lived shelf life.[clarification needed] However, it may be refrigerated to extend its life.
In Karnataka, India, palm wine is usually available at toddy shops (known as "Kallu Angadi" in Kannada or "Liquor Shop" in English). In Tamil Nadu, this beverage is currently banned, though the legality fluctuates with politics. In the absence of legal toddy, moonshine distillers of arrack often sell methanol-contaminated alcohol, which can have lethal consequences. To discourage this practice, authorities have pushed for inexpensive "Indian Made Foreign Liquor" (IMFL), much to the dismay of toddy tappers.
In the state of Andhra Pradesh (India), toddy is a popular drink in rural parts. The kallu is collected, distributed and sold by the people of a particular caste called Goud or Gownla. It is a big business in the cities of those districts. In villages, people drink it every day after work.
There are two main types of kallu in Andhra Pradesh, namely Thadi Kallu (from Toddy Palmyra trees) and Eetha Kallu (from shorter Date Palms, under 15 feet tall). Eetha Kallu is very sweet and less intoxicating, whereas Thati Kallu is stronger (sweet in the morning, becoming sour to bitter-sour in the evening) and is highly intoxicating. People enjoy kallu right at the trees where it is brought down. They drink out of leaves by holding them to their mouths while the Goud pours the kallu from the Binki (kallu pot).
Palm wine plays an important role in many ceremonies in parts of Nigeria such as among the Igbo (or Ibo) peoples, and elsewhere in central and western Africa. Guests at weddings, birth celebrations, and funeral wakes are served generous quantities. Palm wine is often infused with medicinal herbs to remedy a wide variety of physical complaints. As a token of respect to deceased ancestors, many drinking sessions begin with a small amount of palm wine spilled on the ground ("Kulosa malafu" in Kikongo ya Leta). Palm wine is enjoyed by men and women, although women usually drink it in less public venues.

Soruce: From Wikipedia, the free encyclopedia

Rajasthani Liquor

Kesar kasturi, Asha and Jagmohan are some of the local liquor varieties you mustn’t miss out on when you are in Rajasthan. Beware for most of them are potent and made from well guarded royal recipes. While the Kesar kasturi is made with saffron and numerous spices, the Jagmohan is liquor made from dry fruits.

Taadi

Taadi in Maharashtra

The Palmyra Palm or the taadi chettu is the main ingredient for making jaggery or gur as well as taadi, an alcoholic beverage. The sugar syrup is fermented and takes the form of taadi. Depending on the state of fermentation, taadi can be a mild beverage that is especially refreshing in the summer season or can be strong and provide quite a high.

Source- window2india

Palm Wine - Toddy

Palm wine also called Palm Toddy or simply Toddy is an alcoholic beverage created from the sap of various species of palm tree such as the Palmyra, and coconut palms. This drink is common in various parts of Asia and Africa, and goes by various names, such as "emu" and "oguro" in Nigeria, nsafufuo in Ghana,kallu in South India, goribon (Rungus) in Sabah, Borneo, and tuba in the Philippines, Borneo and Mexico. Toddy is also consumed in Sri Lanka and Myanmar.


Tapping
The sap is extracted and collected by a tapper. Typically the sap is collected from the cut flower of the palm tree. A container is fastened to the flower stump to collect the sap. The white liquid that initially collects tends to be very sweet and non-alcoholic before it is fermented. An alternate method is the felling of the entire tree. Where this is practiced, a fire is sometimes lit at the cut end to facilitate the collection of sap. Palm wine tapping is mentioned in the novel Things Fall Apart, by the Nigerian writer Chinua Achebe and is central to the plot of the groundbreaking novel The Palm Wine Drinkard by Nigerian author Amos Tutuola.

In parts of India, the unfermented sap is called "Neera" ("Padaneer" in Tamil Nadu) and is refrigerated, stored and distributed by semi-government agencies. A little lime is added to the sap to prevent it from fermenting. Neera is said to contain many nutrients including potash. Palm toddy also forms the base for a drink popular in Goa, known as Goan Fenny. Palm sap begins fermenting immediately after collection, due to natural yeasts in the air (often spurred by residual yeast left in the collecting container). Within two hours, fermentation yields an aromatic wine of up to 4% alcohol content, mildly intoxicating and sweet. The wine may be allowed to ferment longer, up to a day, to yield a stronger, more sour and acidic taste, which some people prefer. Longer fermentation produces vinegar instead of stronger wine. Tamil Sangam literature contains many references to Toddy (Kallu) and Tirukku contains a chapter on "Abhorrence of Toddy".

In Africa, the sap used to create palm wine is most often taken from wild date palms such as the Silver date palm (Phoenix sylvestris), the palmyra, and the Jaggery palm (Caryota urens), or from oil palm such as the African Oil Palm (Elaeis guineense) or from Raffia palms , Kithul palms, or Nipa palms. In India and South Asia, coconut palms and Palmyra palms such as the Arecaceae and Borassus are preferred. In Southern Africa, palm wine (Ubusulu) is produced in Maputaland, an area in the south of Mozambique between the Lobombo mountains and the Indian Ocean. It is mainly produced from the lala palm (Hyphaene coriacea) by cutting the stem and collecting the sap. In part of central and western Democratic Republic of the Congo, palm wine is called "malafu". There are four types of palm wine in the central and southern DRC. From the oil palm comes "ngasi", "dibondo" comes from the raffia palm, "cocoti" from the coconut palm, and "mahusu" from a short palm which grows in the savannah areas of western Bandundu and Kasai provinces.

In Tuvalu, the process of making toddy can clearly be seen with tapped Palm trees that line Funafuti International Airport.
In some areas of India, palm wine is evaporated to produce the unrefined sugar called jaggery.

Source: wikipedia

Tequila

Tequila is an alcoholic drink made from the distilled agave plant. The general group of alcoholic drinks made from the agave plant are referred to as mescal, of which tequila is a specific and regulated form.
Agave is not, as is commonly thought, a cactus, but is actually a large succulent more closely related to lilies. There are hundreds of species of agave, many of which are radically different from one another. One of the most well-known species of agave is the century plant, often found in gardens throughout the world. Tequila is made from a species of agave called blue agave, or Agave tequilana.
The best tequilas are made solely from agave and are usually labeled as being 100%. Other tequilas may mix in some other bulk, such as sugar or corn, to supplement the agave, which is quite expensive. In order to be certified as tequila, however, at least 51% of the material used to make a tequila must be agave.
Many archaeologists believe that the agave plant has been cultivated by humans for nearly 9,000 years, and the first evidence for an alcoholic drink made from it dates back to the time of the Spanish Conquistadors nearly 500 years ago, who distilled the native pulque drink into a stronger liquor. By the 17th century, tequila was being mass produced and sold throughout Mexico. The modern tequila has its origins somewhat later, around 1800, when tequila began to be mass produced using methods that are almost identical to those used by many modern producers. Some of these original batches of tequila have survived and are still available for sale.
In the past decade, tequila has seen increased international popularity, with worldwide sales skyrocketing. A wide range of top-end tequilas have sprung up to take advantage of this popularity, and a number of large spirit corporations have begun expanding their tequila enterprises. The popularized inclusion of a worm in the bottom of a bottle of tequila has its origins in the 1940s, when it was introduced as a marketing ploy. The worm is meant to be the larvae of a moth that sometimes infests the agave plant, whose presence denoted a sub-par quality tequila. In recent years, tequila manufacturers have struggled to remove the myth of the worm from the minds of their drinkers, as they attempt to improve the image of the drink.

How to Make Feni?

In the traditional method of making cashew feni, the cashew apples are manually crushed in a coimbi, a rock on the hill which is carved or shaped like a basin with an outlet for the juice. The juice is collected in a huge earthen pot called Kodem, which is buried in the ground. The juice is then distilled in earthen or copper pots.

When the cashew apples are crushed, the pulp is arranged in the shape of a cake in the coimbi and tied with a string. A huge boulder is then placed on top of it. The final quota of juice which trickles out in a clean form is called Neero. Many people like to drink Neero since it helps bowel movement and provides relief from constipation.

The traditional method of distilling cashew feni on the hill is very interesting to watch. The cashew juice is put in a big pot called Bhann. The Bhann serves as a closed boiler. It is connected to a smaller pot called Launni by means of a conduit. The Launni serves as a receiver or collector.

The juice in the big pot is then boiled by burning firewood under it. As the process of vaporisation and distillation goes on and the concentrated liquid collects in the smaller pot, the pressure in the receiver is kept in check by pouring cold water on it, frequently with a wooden laddle. The first stage of processing may be done on big fire but the later stage of distillation has to be done on slow fire to keep the pressure and heat under control. The process of distilling feni with such apparatus takes about 8 hours and is locally called Bhatti.

One can tell from a distance that feni is being distilled since the surrounding area is filled with its aroma. And this aroma attracts many feni consumers, who halts in their tracks when their nostrils receive the smell.

The liquor produced from cashew is of three grades Urrac, Cazulo and feni. The Urrac is the product of first distillation. It is light and can be consumed neat. It’s strength ranges between 14 and 16 grao. However, when consumed in excess, Urrac intoxicates the mind like any other hot drink. The Urrac is said to go well with orange or lemon.

The Cazulo is the product of second distillation. It is moderately strong. The Cazulo can be consumed either neat or in a diluted form depending upon the lining and resistance of one’s alimentary tract. However it is not seen in the market today.

The product, which we get after the process of third distillation is called feni. It’s strength ranges between 20 and 24 grao. It has a long shelf life.Now that the Cazulo is not made, feni is produced after second distillation itself. The second or third hand feni is a product par excellence.

Strengthwise, high grade feni is like a dynamite. There are known to exist about 4,000 such mini traditional distilleries or stills in Goa, manufacturing cashew feni and about 2,200 stills manufacturing coconut feni. About 75 per cent of stills making cashew feni are in north Goa and the rest are in south Goa. As far as the stills making coconut feni are concerned, south Goa has about 65 per cent of them and the rest are in north Goa. This is an indication that north Goa abounds in cashew trees while south Goa has more coconut trees.

It is understood that there are over 7,000 shops, bars and taverns in Goa selling feni and other liquors, either wholesale or retail. About 55 per cent of them are in north Goa and 45 per cent in south Goa.

Feni sold in bulk is measured in a pot called Kouso. One Kouso is equal to 20 bottles or 15 litres. It is stored in glass carboys called Garrafao. A small Garrafao holds about 6 bottles of feni, while a big one can store about 12 to 14 bottles. Some people store feni in clay porcelain jars called Bhonni. Feni stored in a Garrafao or Bhonni remains intact for years. A PVC can is definitely not a substitute for the unique Garrafao.

Feni is written differently as fenny, fenim or fenni. However it should be pronounced as Fenim. The word feni is derived from the word fenn which means froth. In fact, a good feni when poured in a glass produces a little froth, which is an indication of the superior quality of the product.

What makes feni a great drink is not only it’s good taste but also it’s smell. It has a strong smell which cannot be hidden once the bottle is opened and the drink is poured in the glass. The glass from which the feni is consumed takes a long time to lose the smell, if it is kept unwashed.

Just like a ripe guava or a ripe jackfruit, feni makes it’s presence felt by its sheer smell. The smell of feni may not be pleasant to non-drinkers, but feni consumers simply love it. They jump at the smell of feni and give it out after tasting it.
Some people don’t like it, when it is said that the feni smells. One of my neighbours strongly objects to the word smell. It is a flavour not smell, he says, feni without aroma is no feni at all. Can you imagine eating a warm mutton xacuti without the flavour of spice?
It has to be accepted that the aroma or smell of feni is an integral part of the drink. This has also been the expert opinion of some German liquor connoisseurs who tested some samples of Goan feni. The samples were taken to them by a local businessman from Panjim, who had planned to get rid of the smell of feni. The German connoisseurs were reported to have advised him not to interfere with the smell.

If you kill the smell, you will kill the drink they cautioned him. So much for the taste and smell of feni, desculpando, flavour of Feni.

What about the safety and quality of feni? Is the stuff which is sold in the market, today, good and safe? You guessed right. One has to be very careful, nowadays, while buying feni for home use or while consuming it in bars.

Spurious feni is reported to be sold and served in many places. What is alarming is that some unscrupulous sellers are known to sell spurious feni containing Navsagar and even ammonium chloride and zinc chloride from the batteries, in order to boost it’s strength. Spurious feni is injurious to human health. A good drinker can easily tell the difference between a genuine feni and an adulterated one by it’s taste and flavour.

Source: www.goablog.org

Feni

Feni Drink
One of the most famous and popular drinks that Goa is actually synonymous with is the Feni. Also known as the Fenny, this Goan drink can get a person drunk in no time.

This Indian liquor is of two types

Cashew Feni and Coconut Feni

While coconut Feni is made by fermenting the fruit of the Cashew tree, coconut Feni is made from the juice of toddy plants. The Goan Fenny is usually considered to be superior compared to all other types of Fenny. The Feni drink of Goa is a must try if you are visiting Goa anytime.The process of making the cashew Feni is quite tedious and involves quite some amount of effort. First, the cashew apples are crushed manually in a rock atop a hill that is in the shape of a basin. This natural basin has a separate for allowing the juice to flow out when the cashew apples are being crushed. This juice is collected in an earthen pot which is then buried deep inside the ground to allow fermentation. During fermentation, almost 4% of the juice is turned into alcohol. This juice is then collected and distilled in copper pots. Then the juice is heated and the alcohol vapors are collected in a cooling condenser. The distillation process is repeated three times.

The first distilled juice that is obtained is known as Urrack. This drink is of a very low strength and is not too heady. The second drink is known as Cazulo which is slightly stronger than Urrack. Cazulo is not that popular and is hardly sold in markets. The final juice that comes out is very powerful and highly intoxicating and is known as Feni. This product has a pretty long shelf life is liked much by people. Though it can be taken neat, people sometimes prefer to mix it with cola, soda and lemon juice.

The most unique characteristic of Feni is its distinct smell that can be detected from quite a distance when Feni is being distilled. The quality of genuine Feni is determined by its aroma. The Feni that is produced after the third distillation is a product that is known for its excellence and high quality. This Feni is quite strong and one gets carried away by the aroma itself when the bottle is opened and Feni is poured in a glass. Fenny can be enjoyed neat as well as a cocktail since it has a versatile base. So when you do visit Goa, make sure you enjoy the beauty of the place with this intoxicating drink in your hand to add to the fun.