For a fleeting few weeks in April and May, a lightly spiked precursor to Feni has a parched Goan population literally on the boil. The barter of freshly filled, re-used bottles, with a proclamation of ‘this is the best urrak’ (usually from the villages in Quepem and Canacona), is how greetings are exchanged this time of the year among locals . To drink urrak is to know how — best appreciated at its source.
What is Urrak?
Urrak is the first distillate of the cashew apple, milder than the iconic Goan Feni . It is obtained from the first single distillation process and contains an alcohol content of approximately 10-15% . While Feni is a double distilled product with a longer shelf life, urrak is best consumed fresh, as it starts losing its aroma and flavour after a few weeks . With its balanced and fragrant profile, urrak has become the official summer drink of Goa .
Plantation Experiences in South Goa
The season for urrak begins in February and continues until May . Visitors looking to experience this tradition first-hand can head to South Goa’s hinterlands. One notable destination is the Dudhsagar Plantation in Mollem, a 50-acre property nestled in the foothills of the Western Ghats . This plantation features an on-site cashew feni and urak distillery where you can discover the traditional process and sample these unique Goan spirits . Guided spice plantation tours are also offered, allowing you to explore the rich flora of the region .
For a deeper dive, the Feni Tasting by the River Experience in Rivona offers a seasonal trail that takes you beyond the beaches and into village life, where cashew distillation is still practiced using traditional methods passed down through generations . This 3 to 3.5-hour experience includes witnessing the traditional cashew distillation process, tasting fresh Niro (the sweet cashew juice) at the source, and enjoying a seasonal urrak cocktail within a lush plantation setting .
Savouring the Spirit
While exploring the plantations, you can learn how the juice from handpicked cashew apples is stomped and fermented before being distilled in traditional stills, each of which affects the final alcohol level and taste . The classic way to enjoy urrak is to mix it with Limca, a pinch of salt, and a slit green chilli . Many restaurants and cafés have also added Goan urrak to their cocktail menus, and you might even find urrak sorbet available throughout the region .
