Feni-based cocktail.
Photos: TGCC
Sipping Feni, either neat or with a pinch of salt and soda, is the simplest way of saying that you're in Goa. Well, even thinking of good Feni and Uracca can transport you to this Indian state where it is originally distilled.
But Hansel Vaz, the Feni dotor and founder of ‘Cazulo’, spills the beans about the feni entering another destination in the country. And, that's none other than Namma Bengaluru.
“Bengaluru happens to be the beating heart of India’s beverage ecosystem. Bangalore also boasts one of the most seamless excise systems in the country. If there’s any city where a strong craft ecosystem can take root, it is here,” said Vaz as he brings a Ready-to-Drink (RTD) premium feni cocktail (bottled as Mr Jerry’s X Cazulo El Classico) to the metro city.
Neil Alexander (L) and Hansel Vaz (R).
Noted mixologist Neil Alexander adds to Vaz while welcoming the drink to Bengaluru. “Feni is uniquely Indian in its terroir and story. In contemporary bars, feni can anchor citrus-forward drinks... It’s less standard-issue than gin or vodka, which is a strength in a crowded menu.”
But why introduce a zesty and exotic feni cocktail instead of a neat pour?
The bottled cocktail that's now available in Bengaluru.
Vaz understands that feni is not liked by everyone, and it can sometimes feel intimidating to a first-time drinker, especially when consumed in its pure form. Further noting that the feni has never truly travelled before, he believes in making people enjoy the cocktail first and then gradually turn them into feni loyalists.
“Cashew feni is bold, earthy, and more resinous with a pronounced finish. It tends to stand up well in cocktails that require structure and a deeper, nutty backbone,” Neil points out.
“It’s a risk introducing feni in its rawest form…The RTD gives consumers a friendly entry point—familiar in format, yet rooted in the authenticity of Goa’s spirit,” Vaz notes.
Interestingly, Vaz believes that for many, feni itself is a reason to visit Goa. But he wants the drink to travel to every part of the country and the world and receive all the recognition it deserves.
“Feni offers something truly unparalleled in the global spirits market—originality in its production process, source ingredients, and heritage. As a result, it stands as a peerless offering from India to the world. The international bar community is beginning to recognize the remarkable card India holds with feni,” he notes.
A classic feni cocktail.
While feni is finding its place on the bar shelves and receiving mixologists’ attention, what about Urraca?
Vaz shares another big update from the world of Indian spirits. He calls Urraca “one of the world’s best-kept secrets” and tells us that it will soon be supplied in bottles, instead of only being available at local or shady roadside daaru addas in Goa.
As we know, Urraca, the first distillate in the Cashew Feni process, has never kissed bottles or sealed itself for later consumption. This Goan man reveals that this drink will create history in the coming year by getting bottled for the first time. “For the first time in India’s history, Urraca will be launched as a legitimate bottled spirit in 2026—a moment that will reshape the story of Goan distilling forever,” he says.
Vaz then mentions that the bar and hotel industry, in particular, wanted access to Urraca in a more consistent and regulated form, and now it’s finally happening.