Cashew liquor has a long history in India, dating back to the 16th century. It is believed that the Portuguese introduced cashew trees to the coastal regions of India during their colonial rule, and the local communities soon discovered the potential of cashew apples for making liquor. Cashew liquor became an important part of the local culture and economy, with many families in the coastal regions of Goa, Maharashtra, and Karnataka producing their own homemade feni.

In the early days, cashew liquor was primarily made for personal consumption and was considered a household staple. It was often used for medicinal purposes, as it was believed to have therapeutic properties and was used to treat ailments such as coughs, colds, and indigestion. Cashew liquor was also used in religious and social ceremonies, such as weddings and festivals, as it was considered a symbol of hospitality and celebration.

Over time, cashew liquor gained popularity beyond the local communities and became a sought-after beverage among tourists and travelers visiting the coastal regions of India. Today, cashew liquor is commercially produced and sold in many parts of India, but traditional families who have been making feni for generations still follow the old-fashioned methods to preserve the authenticity and cultural significance of this age-old practice.

The traditional cashew liquor, known as feni, has been produced in India for over 500 years. The process begins with the collection of ripe cashews from the plantation. The fruits are then crushed and the pulp is fermented to produce a tasty liquid that is typically around 40% alcohol.

Cashew liquor was originally popular among the lower classes in India as it was a cheap way to get drunk. However, over time it has become more mainstream and is now enjoyed by people from all walks of life. There are even some high-end brands that command a premium price.

The production process is fascinating and it’s easy to see why this delicious beverage has such a long history in India.

This practice likely began over 500 years ago and has continued ever since. In fact, Goan locals often refer to this type of liquor as "feni."