Urrak - Goa's Favourite Heritage Summer Drink!

Learn all about the freshly made (must-try) seasonal alcohol, kept alive by the local people of Goa!

Every popular travel destination has a “peak season,” mostly determined by the best weather the region can offer for the most comfortable experience. This is the time when tourism flourishes, local businesses are energized, hospitality professionals are busiest, and hotels and homestays prepare to welcome guests and provide their best services.

For Goa, one of the most popular travel destinations in India, autumn-winter marks the peak season, coinciding with the holiday season in December. During this time, many festivals also happen across the state.

Now, I’m not a huge fan of crowds - that’s why I live a slow and rather ‘unconventional-for-Goa’ life, away from the most happening tourist spots. I in fact try to avoid the tourist season here, especially in December, unless there’s no other option.

The Perks of Off-Season Travel in Goa

Traveling off-season can bring its share of challenges; however, it also has its perks. Goa’s off-season is the monsoon, but summer is also proving to be challenging due to high temperatures and humidity. Although not the peak season, Goan summers bring their own share of delights, if you’re ready to tolerate the humidity.

Goa’s Summer Fruits and Treats

Firstly, there are the fruits - from mangoes to jackfruits! If you roam around Goan lanes or even visit popular cafes, you’ll find old trees bearing these delicious local varieties. Mankurad mangoes are by far the best mangoes I’ve had. (And yes, I’ve had the Alphonsos too!) :)

There’s also this amazing fruit called the breadfruit - I call it the younger cousin of the jackfruit. The crisps made from it are delicious! My mouth’s watering just thinking about them!

But among all these seasonal treats, one stands out for me - Urrak - the alcoholic cashew beverage!

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What Is Urrak? Goa’s Heritage Summer Drink.

Urrak is a heritage alcoholic drink of Goa made from cashew apples, available only in summer, approximately between March to May! It doesn’t have a long shelf life, making it a truly seasonal drink.

I didn’t like it when I had it for the first time. But the second time, a Goan took me to a place that serves good-quality Urrak and taught me how to make the cocktail usually prepared with it: lemonade (or Limca), a bit of salt in the drink and on the rim of the glass, a slit green chilli, and mint (optional).

I had it with rava-fried prawns, and there was no turning back! It became my favourite summer specialty of Goa.

How Urrak Is Made: The Traditional Process

While having my first glass of Urrak this year with my house owner, I asked if he could take me to see where and how it’s made. A few days later, he took me to two places in the neighbourhood and explained the process to me.

• Step 1: Harvesting the Cashew Apples
  The cashews are collected when ripe and have fallen naturally to the ground, usually during the hottest part of the afternoon, as the heat weakens the stem and causes the fruits to drop. Farmers use thorny branches or a porcupine nail tied to a long stick for gathering the fruits.

  

  

• Step 2: Separating and Crushing
  The cashew seeds are removed manually, and the remaining fruit is crushed to extract juice, traditionally by stomping, though now often with machines. The juice is collected for the fermentation process while the removed nuts are sold separately. The crushed fruit fibers are tied together and squeezed further to extract additional juice called Niro.

  

• Step 3: Fermentation
  The main juice is transferred to earthen pots or large barrels, where it ferments naturally for two to four days.

  

  The fermented cashew juice being distilled.

• Step 4: Distillation to Make Urrak
  After fermentation, the liquid is distilled in brass or copper vessels. These vessels are sealed using a mixture made from finely ground anthill soil, valued for its natural stickiness due to ant saliva, to lock in the heat and prevent vapours from escaping. The vapours are passed through a metal spring tube or bamboo pipe into a cooling system where the vapour condenses back into liquid. Traditionally, an earthen vessel was used to capture the vapour, which was cooled down by water poured over it.

  

  The traditional method of the vapour being captured in earthen pot.

  This first distillate is called Urrak - a light, fruity, summery drink with a relatively low alcohol content and meant to be consumed fresh and not stored for a long period. There is no exact shelf life but I guess it should be ideally consumed within a month or so.

  

  Urrak with Kokam juice

  Further Distillation: Making Feni
  To make Feni (the more famous Goan beverage), Urrak is distilled two or three more times to produce a stronger spirit that can be aged or stored longer.

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Final Thoughts

If you’re going to Goa in summer,between March to May (or even early June), try it!

I truly believe that not everything needs to be available everywhere and at all times.

Let some amazing things remain “limited edition, for a limited time only!”

Let us miss some things, sometimes — it makes us human: the longing, the missing, the dreaming.

Do you know of any such seasonal beverage or recipe, meant only for a limited time, in limited locations?

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I am Namrata Gohain, a designer-turned-storyteller, writer and content producer. I document stories on responsible travel, crafts, cuisine, slow living and my creative journey.