Mada-chi Coconut Feni
“Madachi” is the Konkani word for coconut-derived, and Mada-chi’s name is a direct nod to Goa’s older feni tradition: coconut feni, made from fermented and distilled coconut toddy, predates the cashew version and was the original spirit Goans distilled long before the Portuguese brought cashew trees to the region in the 1500s. Coconut feni tends to be lighter and more delicate on the nose than cashew feni, with a distinct sweetness from the toddy it’s made from. Like all traditional Goan feni, it’s distilled in small batches, often still in copper stills over wood fires in village-level operations. Best enjoyed the traditional way: neat, in small sips, or mixed with soda and a squeeze of lime for an easier introduction to the style.
