Likewise, he'd never ever rush to the booze counter to buy a bottle of feni. Moreover, the bottle ain't the measure for his purchase. He buys the year's bulk of the traditional kollso. He will travel to his regular kazkar during the cashew harvesting season to book his quota. Like fine scotch, the longer the feni matures the better it tastes.
Many persons store it in a mud pot even up to three years at a stretch.
Over a quarter century of staunch allegiance to the inebriating brew has brought to bear upon Ervell E Menezes that it's best to allow feni to mature for at least three years. The massive fraternity of sundown tipplers too prefer the cashew feni to coconut feni. They may not question the man behind the counter from where he has procured the stuff. The tippler gets wiser after he has downed the drink. After bottoms-up, he may not smoke a cigarette or beedi, but he suddenly lights a match, and drops it in the emptied glass.