Making of urrak

First, handpicked, tree-ripened and fallen cashew apples are stomped, to gently extract the juices from the cashew apples, in a similar way as wine-making from the Grapes. Just like a brandy is distilled from Grapes wine, feni is distilled from cashew apples wine. In the first stripping run of the distillation process, a cashew apple wine is distilled into a light alcohol, Urrak. It is the next distillation step, in which the master distiller for the village carefully controls the heat to allow the careful melange of water and alcohol to coax out the stronger second distillate (40-45%) spirit,. The flavors come entirely from the Cashew apple and the earthly pot where it took root, while the character stands testament to the time-honoured knowledge that has been refined down through Goa's generations. 

NIRO

Making of Niro

To make Niro, the cashew apples are first harvested and washed thoroughly. The fruit is then peeled, and the juicy flesh is separated from the hard seed inside. The flesh is crushed to extract the juice, which is then filtered to remove any pulp or seeds. Niro is often considered a rare beverage, as it is not widely available outside of the regions where cashew trees are grown. It is particularly popular in Goa, where it is often consumed during the peak cashew fruit harvesting season from March to May. During this time, Niro is commonly found in local markets and roadside stalls, where it is sold alongside other traditional Goan beverages such as Feni and Urrak.