Some countries which are the member of WTO have G I for liquor as in Europe - Tequila (spirits), Jaffa (oranges) and Bordeaux (wines).Such as Tequila and Mezcal from Mexico, Scotch whiskey from the UK and Champagne from France, now in India also a liquor” GOA FENI “ registered as gi . India is a member of WTO's rules on intellectual property (Trade-Related Aspects of Intellectual Property, or TRIPS) and as of its obligations; the country has passed its own act. the Geographical Indications of Goods (Registration And Protection) Act, 1999 provides for the registration and better protection of geographical indications.
Fenny is an Indian liquor made from either coconut or the juice of the cashew apple. Fenny (also FENI ) originated in GOA. The popular brands of fenny are 1 .Cashyo 2. Reals (pronounced as Reaals), 3.Big Boss’. Fenny is often used in cocktails. Three common mixers are Coca-Cola, tonic water and lemonade . The word fen meaning froth which is form during shaking or pouring liquer in bottle, froth is called FEN in local kokan language . Sattari sub-district of GOA is known as 'Fenny capital' of the region, Because of highest number of cashew stills presence in this area. (According to the Baseline Survey of the FENI Industry by Pranab Mukhopadhyay, Santosh Maurya and Suryabhan Mourya, GOA, April 2008)
History: zulejos (Portuguese ceramic tile work) inside Panjim's 175-year-old Central Library, librarian Maria de Lourdes Brava da Costa Rodrigues talks animatedly about GOA's signature drink, kaju (cashew) FENI. “The FENI story begins here with the Portuguese reaching India," she says, pointing to one of the zulejos that shows Vasco da Gama at King Zamorin's court in 1498. "The Portuguese brought cashew apple from Brazil to India in the late 16th century. FENI gained popularity in the 1970s,
Generally there are two types of FENI 1. Coconut fenny – this is made from the sap of the coconut palm 2.Cashew fenny - this is made from the fermented juice of cashew fruit is also called Kaju fenny. The liquor produced from cashew is categorized in three grades: 1.URRAC 2. CAZULAO 3. FENI.
Urrac (Arrack): first distillation product which consume neat. Its strength ranges between 14 and 16 GARO. It is often consumed with lemon or orange soda. Cazulo: second distillation product. It is moderately strong. The Cazulo can be consumed either neat or in a diluted form depending upon the constitution of the drinker. It is no longer available in market today. Fenny: third distillation product. Its strength ranges between 20 and 24 GARO . It has a long shelf life. High-grade fenny is 42% alcohol by volume.
The GOA Cashew FENI Distillers and Bottlers Association (TGCFDBA) and The Department of Science, Technology & Environment of the GOA government had jointly effort provide GI tag for FENI, which is registered under class 33, which deals with alcoholic beverages (except beers) application number 120 as date of 19 December , 2007 .under the name "FENI" which is a colorless clear liquid when matured in wooden barrels getting golden brown tint . This GI registration will protect the rights of farmers and local producers, bottler (population is estimated around 40,000) of this unique product. There are an estimated 4,000 traditional mini-distilleries or stills in GOA that make cashew FENI and about 2,200 making coconut FENI . It is also expected that GI registration will enhance its market potential .GOA produces eight lakh liters of cashew FENI annually and it is exported to US, Australia and the Middle East. The price of FENI varies from 60 to 800 rupees. The production of the cottage industry in GOA begins when the cashew fruit is harvested in February or March and the process of making FENI is complete by end of May.
The traditional method of distilling cashew fenny
1. The cashew juice is put in a big pot (called a Bhann.) Which is connected to a smaller pot (called Launni) by means of a conduit? The Launni serves as a receiver or collector
2. Juice in big pot is boiled with the help of firewood and process of vaporisation and distillation take place result in the concentrated liquid which collects in the smaller pot, the pressure in the receiver is kept in check by pouring cold water on it, typically with a wooden ladle.
3. The first stage of processing (vaporisation) is done on big fire but the later stage of distillation has to be done on slow fire to keep the pressure and heat under control.
4. The process of distilling fenny with such apparatus takes about 8 hours and is locally called Bhatti.
See the status of Application: https://www.ipindiaonline.gov.in/gi/(S(ka0wgv45owx1cjv544wa4uz4))/gisearch.aspx
Link for the Act : http://ipindia.nic.in/girindia/GI_Act.pdf
GARO: The traditional GARO used to measure the strength of CAJU FENI. Keep in mind also that GARO measures strength and not purity or quality