of the spadix is then cut off to let the sap ooze out into the damonnem. Toddy is collected from the damonnem in the morning and evening, and then carried down the tree in a gourd-shaped container called a dudhinnem before being poured into a clay pot called a kollsô. The spadix is sharpened at noon by slicing a small piece horizontally off the top, called cheu, so as to reactivate the flow of sap. For three days the toddy used to be left to ferment in clay or porcelain pots, called monn or jhallo. 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 sôreachi bhatti. The use of an earthen pot as the boiling pot has now been replaced with copper cauldrons, both known by the same name, bhann. The mouth of the bhann is sealed with a wooden stopper called a mhorannem. The vapours from the bhann pass through a tube called a nollo, made from a bonnki/bonnqui stem, and are collected in a clay distillation pot called a launni, which is placed in an open clay vessel called a koddem filled with water. The copper coil is immersed in cold water to condense the vapours. 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 kollxem (plural of kollsô) 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. Commerce The feni selling market is largely unorganised. Locals tend to buy feni directly from the thousands of traditional distillers who run seasonal mini-distilleries or stalls in the villages of Goa. A large volume of feni that is distilled is sold directly by distillers to taverns who have business relationships that extend over generations. Cashew feni is seasonal, distilled only from late February to mid-May. It is highly dependent on the fruiting of the season. The price of cashew feni is also speculated on the fruiting season. Coconut feni is produced throughout the year as coconut trees are tapped year round. During the monsoon months, the coconut palms produce more toddy than the drier months. Toddy tapping is very