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As a child growing up in Goa, India, every summer I would eagerly await the break from school. It was then that my siblings and I would trek up a small hill near our home to a cashew farm, where we would help pick the cashew fruit, separate the nuts and even stomp on the fruit. Our reward was neero, the last juice collected from the cashew pulp; a sweet, refreshing summer treat. The main purpose of this whole process, though, was to collect cashew juice for fermenting and distilling into feni, a clear, colorless, potent and strongly aromatic spirit.
