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You'll walk through Caetano's cashew orchard during harvest, crushing ripe cashew apples underfoot the way his family has for generations, then watch the juice ferment and distill in his clay-pot still over an open fire. The visit ends with a guided tasting where he explains how to tell a well-made feni from a rushed one.
Feni is Goa's Geographical Indication-tagged spirit and a genuine part of its cashew-harvest culture, but small clay-pot distillers like Caetano are being squeezed out by industrial producers using steel stills.
Feni distilling follows the cashew harvest each March–May, traditionally done in clay pots over wood fires by families who also grow the cashew trees themselves; it is protected as a Goan Geographical Indication product.
We're still verifying a practitioner for this experience — check back soon.
Morning
Walk the cashew orchard and learn the harvest and crushing process
Midday
Tour the clay-pot still and watch the distillation
Afternoon
Guided tasting and explanation of feni grading
Difficulty
Easy — a guided tour and tasting
Age suitability
18 and up
Cashew apple crushing
Clay-pot still over wood fire
Guided feni tastingPhotographs from this experience will replace these panels once available.
Is this a drinking tour?
It's primarily a cultural and production visit; tasting is guided and modest, not a party session.
Can I visit outside cashew season?
Yes, Caetano runs the distillery tour year-round, though live crushing only happens March–May.
“Finally understood why real feni tastes nothing like what's sold in tourist shacks.”
Rohan D. · 5/5
“Caetano's explanation of the still and grading was fascinating, not just a tasting session.”
Sophie L. · 5/5
Not a sight to see — a practice to enter.