While the temperature in Thailand soars, there is little risk of dehydration as seasonal thirst-quenching options are introduced to the Bangkok market. Though should you wanna venture out, the best option would be to head to space..
.. Read on.
An Indian coastal beverage If you grew up on the west coast of India, “feni” is a common spirit. Though not outside of Bombay or Goa, where it is native. Feni is to Goa what mezcal is to Mexico.
Goa is the only place that produces it and it comes in two ways: coconut or palm feni. The first is made using coconut sap toddy and cashew feni, distilled from the juice of the cashew apple. Since the cashew apple is seasonal, so is coconut feni, while palm feni is produced year-round.
Offering this single origin Indian spirit is Tinto, which translates as market place in Portuguese. Tinto is being served in cocktails at Nila Bangkok, the Indian coastal restaurant at Amari Bangkok. A “heritage” feni, Tinto is produced the old-fashioned way by Solomon Diniz, who is a fourth-generation distiller and who comes from the family-owned Adinco Distillery.
It is also important to note that feni is the only spirit to have a Geographical Indication (GI) status in India. Adinco began operations in the late 1800s when Aleixo Diniz first started distilling Feni at his home in Quepem, Goa. Though the company was set up in 1970, production only started in 2000.
“Thailand is the first overseas country that we export Tinto to,” says Diniz. A drink fo.