called a koddem, which is buried halfway in the ground and left while the juice ferments for several days. Delicate earthen koddem have now been replaced by plastic drums for the sake of practicality. The juice is then allowed to sit for three days as it ferments. No artificial yeast or nutrients are added to hasten the process. Cashew feni is distilled employing the traditional pot, which is still practiced. A traditional still for feni is still known as a bhatti. The use of an earthen pot as the boiling pot has now been replaced with copper pots, both known by the same name, bhann. The distillate is collected in an earthen pot called a launni. The tradition of cold water being continuously poured on the launni to condense the distillate has now been replaced by immersing a coil in cold water. Cashew feni is a triple-distilled spirit. The first distillate of the fermented neero is known as Urrak, about 15% alcohol (30 proof). Urrak is then mixed with neero in a proportion determined by the distiller, and redistilled to give a spirit called cazulo or cajulo (40–42% abv). Cazulo or cajulo is again distilled with Urrak to give a high-strength spirit called feni (45% abv). Note that cazulo is generally sold as "feni", as the spirit is considered too strong of an alcoholic beverage for consumption. All cashew feni now available is double-distilled. Coconut feni Coconut feni, also known as Maddel or Maddachim Fenni, is distilled from fermented toddy from the coconut palm. Traditionally toddy is collected from the coconut palm by a toddy-tapper called a Reindér. Toddy-tapping—the collection of juice from the bud or spadix of palm tree flowers—has been practiced in the Indian Subcontinent and Southeast Asia for centuries. The sap of the coconut palm is collected in an earthen pot called a zamonnô or damonnem, which is fitted over the spadix (ipoi) that grows out of the base of each coconut leaf. In order to produce toddy, the spadix is tightly bound with a rope (gofê/gophe) made from filaments (vaiê) cut with a small knife (piskathi) from the base of the leaf, while remaining attached to the pedicle. The spadix then must be tapped all around very gently with the handle of the kathi (a flat semi-circular sickle) every alternate day until it becomes round and flexible, a sign that the sap is ready. The tip