Goa Coconut Feni: Coconut feni is distilled from fermented toddy from the coconut palm. Traditionally toddy is collected from the coconut palm by a toddy tapper called a "rendier". Toddy is collected and poured into a clay pot called kollso.
Coconut feni is largely produced and consumed only in South Goa. It is distilled employing the traditional pot. Coconut feni is prepared in a distillery known as a "soreachi bhatti".
Commercially bottled coconut feni has a strength of 42.8% abv. Coconut feni is a double distilled spirit; the first distillate is called a "mollop", about 15% alcohol (30 proof). Four kollshes (plural of kollso) of toddy produce two pots of mollop. Four pots of mollop are then mixed with one kollso of toddy, which is added to distill what is then a fiery coconut feni.