Urrak

This article needs additional citations for verification. Please help by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources:  –  ·  ·  · scholar · JSTOR (June 2021) (Learn how and when to remove this template message)

Every year, in the first month of summer, across the Indian state of Goa, cultish alcoholic beverage, Urrak, is made by the local folks. It is very popular in the state's many local pubs and taverns. While Feni (liquor) is a double distilled alcoholic drink derived from fermentation of ripen cashew apple juice, Urrak is a product of first single distillation phase, completed in early spring.^[1] Urrak may contain sediments of the cashew apple, and has very low shelf life compared to the fenny, and must be consumed as fresh as possible after the extraction.

Thus, in the first single distillation process, Urrak is obtained, and it contains 10-15% of alcohol approximately.

The Feni (liquor) is a double distilled fine product of the same juice, and contains 40%-45% of alcohol approximately. Fenny comes with a good shelf life compared to the Urrak. Cashew fenny is now available under renowned brand also.

Making of a fenny[]

First, handpicked, tree-ripened and fallen cashews are stomped, to gently extract the juices from the cashew apples, much the same way in winemaking. Just like a Brandy is distilled from grapes wine, feni is distilled from cashew apples wine. In the first stripping run of the distillation process, a cashew wine is distilled into a light alcohol, Urrak. It is the next distillation, the master distiller carefully controls the heat to allow the careful melange of water and alcohol to coax out the stronger second distillate (40-45%) spirit, Feni (liquor) with less flavor and more alcohol in it. The flavors come entirely from the Cashew apple and the earthly pot where it took root, while the character stands testament to the time-honoured knowledge that has been refined down through Goa's generations. Traditionally, Nothing is added in to this final product, that was not originally present, no flavourers, no colours, no aromas. But, nowadays, young distillers of the region, have adopted, European methods of aging, as, a result, one can see, flavored fenny, with flavours of Indian aromatic spices.

References[]

This article needs additional or more specific categories. Please by adding categories to it so that it can be listed with similar articles. (June 2021)