Vivian,
Like many goans and other sons of the soil who love their organic
brews and the distillates thereof you show a true affection for the urak
and the resultant fenis. One must be aware that more than a little of
this "nectar of the coconut and cashew apple fruits " too often ,
especially with the 90 to 95 proof strength and the anacardic acid
associated with the cashew mash used can prove deletious to your gut
linings..........ask the older doctors around your Socorro/Porvorim
areas for their views. Besides sometimes the metallic piping used in
distilling ( other than the bamboo you spoke of ) may have traces of
heavy metals (Cd, Bi,......etc). I personally do not mind an occasional
tipple.......... but woul advise against large qties. daily.
----- Original Message -----
From: "Vivian A. DSouza" <socorro...@yahoo.com>
To: <goanet@lists.goanet.org>
Sent: Thursday, November 11, 2010 8:32 PM
Subject: Re: [Goanet] Goa Caju Feni
Very nice article about the preparation of Goa Caju Feni.
I am surrounded by neighbors who distill Caju Feni at home. The equipment
used
to distill Urak and Feni in my village is called "Baati" spelt phonetically.
Instead of the juice being put
in a barrel I saw a large clay pot with a bamboo pipe sealed around the top.
A
fire is stoked under this clay pot to give out steam which travels along the
bamboo pipe. The bamboo
pipe leads almost horizontally to a clay "kolso" which is sealed at the
joint.
With a small
"tambleo" cold water is poured constantly over the clay kolso to cool the
steam
travelling down the bamboo pipe so it turns into the liquid Urak or Feni.
The
whole process looks
primitive, but the end product is heavenly. I was given a real "cotti" of
the
first distillate, which
was slightly warm. I must say I was in 7th heaven.
Here's cheers to Goa's Feni !!!
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