Urrak season sparks plantation-hopping craze in Goa

South Goa: As summer peaks in Goa, locals are embracing one of the season’s most cherished traditions — the arrival of urrak, the light, fruity first distillation of cashew apple juice that signals the beginning of Goa’s feni-making season.

Across villages in Quepem and Canacona, the exchange of freshly filled reused bottles of locally sourced urrak has become a familiar ritual. Often accompanied by proud declarations of “this is the best urrak,” the seasonal drink has once again become the centrepiece of social gatherings and conversations.

This year, plantation visits are drawing enthusiasts eager to witness the drink’s origins firsthand. Writers and visitors recently explored two South Goa plantations, including the scenic Dudhsagar Plantation, where sprawling cashew orchards provide a glimpse into the traditional process behind the iconic beverage.

Unlike the stronger feni, urrak is the result of the first distillation of fermented cashew apple juice. Known for its mild alcohol content and refreshing fruity notes, it is available only for a short period during April and May, making it a highly anticipated seasonal delicacy.

For many Goans, enjoying urrak is more than just having a drink — it is an experience best savoured at its source. Visitors often pair it with lime, soda, and ice, or sip it fresh while learning about the painstaking distillation process that eventually transforms it into feni after a second distillation.

With plantation-hopping becoming increasingly popular, this brief urrak season continues to offer both locals and tourists a unique taste of Goa’s rich cultural and culinary heritage before the fleeting harvest comes to an end.