On Fri, 6/20/14, Cecil Pinto wrote: 1) Do not judge a Feni by its bottle. Yes, that particular brand/bottle has a pretty decent Feni but the price makes it not suitable for regular drinking. I wouldn't mind paying 1/3rd the price for the same liquid in a regular bottle. Overly fancy bottles are for tourists and showcases.
3) The 'Feni aged in oak barrels' and 'Feni in fancy bottles' and 'Feni tasting sessions in 5-Star hotels for Page-3 folks who will not drink Feni for the remaining 364 days of the year' shows the lack of imagination of the leaders of the Feni industry in Goa. Probably the only person who is looking at Feni seriously and experimenting and researching and studying and testing in a proper way is Hansel Vaz (of Cazulo fame). How exactly does the oak barrel enhance the taste of Caju Feni? Will it make it vastly different from the infusions currently used? Does a liquor with a powerful bouquet like Caju Feni actually need any infusions? These and similar questions should be asked before mindlessly aping the West and focussing on marketing gimmicks rather than improving quality through existing methods. There are a few traditional distillers out there churning out fantastic stuff. They should be encouraged and empowered - which is what Hansel is doing. I do my bit in support too - by consuming copious amounts! --------------- Cecil, My understanding is that ageing mellows the spirit but, as always, the proof is in the tempered buds of the taster. My favourite bottle has light amber/golden coloured feni, which is normally what happens to clear alcohol that has been sitting around in a wooden cask. As I sip gracefully into middle aged, I find myself willing to pay a premium for what is marketed as the high product. Your last sentenced floored me though. No one is supposed to remember how much s/he consumes. The idea is, and has always been, to enjoy the company and er, good spirit. Mervyn