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Get pleasure from feni season in Goa at Cazulo Fazenda

The curated expertise at Cazulo Fazenda takes you from the orchard to the nonetheless, with stops for tasting tables and fruit stomping

The curated expertise at Cazulo Fazenda takes you from the orchard to the nonetheless, with stops for tasting tables and fruit stomping

It’s feni season in Goa and the air at Cazulo Fazenda, an over 100-year-old distillery in Cansaulim, is wealthy with the odor of cashew juice fermenting in clay pots. We’re right here for the Fruit to Feni expertise that’s on until the tip of Could.

Quickly entering into the footwear of the cazkars — who historically accumulate the cashew fruit — we troop up the hill to the orchards, armed with brief sticks topped by hooks, known as kantos. The primary rule is to by no means decide the fruit off the tree. The logic is easy: those which have fallen to the bottom are the ripest and, therefore, bursting with juice and flavour.

Cazkars gathering the fruit  

Hansel Vaz, the founding father of Cazulo Feni, invitations me to chew into one with the proviso that I hold it away from my physique. Sage recommendation, as juice spurts from the fruit the second my tooth sink in.

The writer (in the red tee) stomping cashew fruits

The author (within the pink tee) stomping cashew fruits
| Picture Credit score: Vidit Mantri

We tumble the cashews into massive stone basins known as kolambis, the place the nuts are then separated from the fruits. The latter is scattered right into a stone pit and we’re invited in, with our sandals off, for some enjoyable. With toes slick with juice, we crush the fruits, and the primary press is collected in a bucket and despatched to be distilled. The pulp is gathered, trussed up with a rope, and positioned beneath a big stone to expel any remaining juice. This secondary run-off known as niro, and is obtainable freely to the villagers throughout the season. It’s scrumptious, as I can testify.

Some urrak, please

The distilled juice from the primary press yields one of many true pleasures of feni season in Goa, a spirit known as urrak, which has 20% ABV. It has exploded in reputation not too long ago, with even 5-star resorts working cocktail promotions. The popular technique to drink it’s with soda and Limca, a touch of salt, and slit inexperienced chillies for further spicy notes.

Extracting niro

Extracting niro

However the subsequent day, on the tony Miguel’s in Panaji, Nolan Mascarenhas, an area meals hound, introduces me to urrak and coconut water. He makes it along with his personal stash and it’s scrumptious. The cashew fruit, just like the grape, is a baby of terroir, and the distinctive circumstances that every is grown in yields very completely different flavours of urrak.

The earthen pot still 

The earthen pot nonetheless 
| Picture Credit score: @fazendacazulo

In the meantime, stomping completed, we collect by the country earthen pot nonetheless for our reward, an Urrak Classico (with soda and Limca). It has a beautiful blue color from the infusion of Blue Pea flower. Urrak has the uncommon distinction of being one of many only a few, if not the one, first distillates that’s drinkable (and scrumptious).

As we sip our cocktails, the true cazkars emerge — two girls, clad from head to toe in protecting clothes (as a result of, snakes!), who look upon us in askance as they head up the hill, their skilled eyes little question recognizing a rating extra cashews than we did.

Bookings for the Fruit to Feni expertise is open at, at ₹2,000 per individual. Tour sizes might be from 10 to 30 folks.

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