Why Urrak Comes First: A Deep Look Into Goa’s Elusive Summer Spirit

Every summer, Goa reveals one of its most fleeting and cherished treasures: urrak. Before the bold aroma of feni fills glasses, it is this gentle, aromatic first distillate that makes its quiet appearance. Rich in local tradition, steeped in seasonal joy, and crafted with care, urrak is more than just a drink—it’s a cultural marker, a ritual, and a celebration of summer’s brief but brilliant arrival. This blog explores why urrak comes first, what makes it special, and how it has quietly built a cult following among locals and well-informed visitors alike.

Whether you’re a curious traveler or a spirit enthusiast, understanding the journey of Urrak Goa offers more than just a taste—it reveals a connection to the land, its people, and their timeless craft. Let’s explore how this seasonal urrak drink fits into Goa’s vibrant tradition and why it continues to charm those who discover it, just before the famed feni Goa steals the spotlight. Whether you’re sipping a chilled glass of feni drink under a palm or exploring a cashew farm, both spirits carry Goa’s soul—one as a soft whisper, the other as a bold echo.

The Cashew Grove Begins the Story

It’s early April in Goa. The sun is mellow but steady, and the cashew trees are heavy with fruit. I’m sitting under a grove, a glass in hand, with the faint hum of birdsong and distant conversations from the distillery. My host offers me a drink, saying, “Let this urrak drink refresh you first, then we’ll talk feni drink.”

On first sip, the liquid is light, citrusy, and slightly nutty. It’s cool, almost airy, like a whisper of what’s to come. That’s urrak Goa for you—not just a drink, but a signal that summer has arrived in Goa.

This scene repeats itself across villages, taverns, and homes. Locals wait eagerly for the first batch. WhatsApp groups buzz with messages like, “Urrak has arrived,” sparking weekend plans and after-hours reunions. For those in the know, the first sip of urrak drink is as much a rite of passage as it is a tradition.

What is Urrak?

Urrak (also spelled Urak or Urraca) is the first distillate of fermented cashew apple juice. It contains around 15-16% alcohol and is only available from March to May, right after cashew harvest.

Feature	Urrak	Cashew Feni
Distillation	First	Second (from Urrak)
Alcohol %	15–16%	40–45%
Shelf Life	1–2 weeks (if refrigerated)	Long (stored in glass bottles)
Taste	Fruity, light, slightly nutty	Bold, pungent, earthy
Availability	Seasonal, local taverns	Available year-round

More than just a casual beverage, urrak drink reflects a unique stage in the traditional Goan distillation process. Its short shelf life and unfiltered taste give it a raw appeal. Think of it as the delicate prelude to feni Goa’s bold finale.

Why Urrak Comes First

Before feni is born, urrak is the starting point. It’s the purest expression of the cashew apple—fragrant, fragile, and quick to fade.

Here’s how the process works:

1. Ripe cashew apples fall naturally from trees.
   
   
2. The fruit is slow-pressed to extract juice.
   
   
3. This juice is left to ferment in earthen pots.
   
   
4. The first distillation gives us urrak.
   
   
5. A second distillation of urrak results in feni drink.
   
   

So why not skip urrak and go straight to feni? Because the best feni drink comes from the best urrak. This initial distill is crucial. Distillers taste each batch and decide what to sell, what to keep, and what to redistill.

And here’s the twist—not all urrak Goa becomes feni. Some of it stays local, flowing into the cups of those who know its worth. Some connoisseurs can even identify a village by the taste of its urrak drink.

Urrak in Goan Culture

Historically, urrak was never bottled or exported. It was a drink of the village, shared during summer festivals and local gatherings. In fact, many Goans still believe that the best urrak drink comes from word-of-mouth leads: a friend of a friend who knows a distiller.

Common ways locals enjoy urrak:

• With Limca, lemon juice, salt, and crushed green chili
  
  
• As part of summer cocktails like Tamde Rosa (with kokum extract)
  
  
• Infused with herbs like butterfly pea flower or lemongrass
  
  
• Poured over ice with a wedge of orange or a touch of mint
  
  

“Urrak is not a serious drink,” says Hansel Vaz of Cazulo Premium Feni. “It comes for a short time, does its job, and fades away.”

In homes, urrak was once a sign of good times and harvest abundance. Older generations often speak of it as an antidote to the dry heat—a cooling agent and a way to bring people together before feni Goa took over the conversation.

Where to Find Urrak in Goa

Unlike feni Goa, urrak doesn’t sit on retail shelves. It must be sought out.

Best places to try urrak:

• Joseph’s Bar, Panjim – Known for their traditional mix
  
  
• Cantare, Saligao – Infused versions
  
  
• Cazulo Curation Centre, South Goa – For tastings and seasonal experiences
  
  
• Local taverns in North Goa villages like Assagao or Aldona
  
  
• Kokni Kanteen, Panjim – For a sit-down food pairing
  
  
• Café Sussegado, Benaulim – Try their experimental urrak blends
  
  

Pro tip: Ask your bartender if they offer a tasting before you commit. Each batch can taste vastly different.

Locals often call their preferred tavern in advance to check for availability. That’s how short-lived and beloved urrak Goa truly is.

The Sustainability Factor

The rise in urrak’s popularity is both a blessing and a risk. With over-tourism and demand for novelty drinks, some bars now offer unnaturally strong versions (25–35% ABV) that lose the delicate cashew character.

“If too much urrak is sold, there won’t be enough left to make good feni drink,” warns Vaz.

Responsible consumption matters. Choose establishments that:

• Work with local, ethical distillers
  
  
• Keep ABV around 15%
  
  
• Serve small batch or fresh stock only
  
  
• Educate guests about seasonality and sustainability
  
  

By supporting small producers and drinking consciously, you help preserve the future of both urrak Goa and feni Goa.

Taste Notes & Pairing Suggestions

Urrak Ingredient	Sensory Profile	Best Pairing
Lemon + Chili	Tart + Spicy	Grilled prawns, Chorizo rolls
Kokum	Sour, tangy	Light seafood curries
Lemongrass	Fresh, herbal	Veg stir fry, Goan rice cakes
Orange Peel	Zesty and aromatic	Goan pork sausages
Mint	Cooling and crisp	Paneer tikka or samosas

Ideal drinking time: Just before sunset, with a plate of Goan snacks and laughter around.

Key Takeaways

• Urrak Goa is the first distillate of cashew fermentation and a precursor to feni Goa.
  
  
• It’s seasonal, fresh, and lightly alcoholic—perfect for Goan summers.
  
  
• The drink is deeply rooted in local culture and best enjoyed responsibly.
  
  
• Supporting authentic taverns and distillers helps keep this tradition alive.
  
  
• No two batches of urrak drink taste alike—that’s part of the charm.
  
  
• Sustainable sipping protects the future of both urrak and feni.
  
  

Final Sip

If feni Goa is the legacy, then urrak Goa is the fleeting moment before it. A short-lived, aromatic messenger of summer. So next time you’re in Goa between March and May, skip the bottled spirits for a change. Ask for urrak drink. Savor it slowly.

Appreciate the silence it brings between sips. Let it cool your senses and spark a story you’ll tell later. That’s what urrak is for.

And remember—the best things don’t last long. That’s what makes them worth remembering.

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