Goa’s romance with cashew liquor began centuries ago with the arrival of the Portuguese, who introduced the cashew tree to the region in the 16th–18th century to combat soil erosion. By 1740, as cashew orchards flourished, locals discovered that the once-discarded cashew apple could be transformed into a spirited brew—a revelation that gave birth to Urrak. Since the late 1700s, Urrak has flowed through the veins of Goan culture, a liquid testament to post-colonial ingenuity where an imported fruit was reborn into a local specialty.
Over the years, Urrak has woven itself into the fabric of everyday life in Goa. More than just an alcoholic beverage, it has become a symbol of community, celebration, and local resourcefulness. In an era when beer was scarce, Urrak reigned as the refreshing summer elixir—a light, breezy companion for those sweltering days. For many young Goans, sharing a glass of Urrak is a rite of passage, marking the joyful transition into adulthood as the season unfolds like an annual festival. The first aroma of fermenting cashew apple mash signals the arrival of summer, filling taverns with a palpable, celebratory buzz.
Every bar and neighborhood tavern takes pride in serving this seasonal treasure, for a Goan establishment without Urrak in April is as unthinkable as a pub without beer. Revered alongside global heritage spirits, Urrak is often celebrated as “what Mezcal is to Mexico or Sake to Japan,” a claim that speaks to its deep roots and regional identity. The finest Urrak hails from the cashew orchards of hinterland villages like Valpoi and Pernem, where small, family-run distilleries uphold a gold standard of craft and tradition.
Historically, Urrak was never mass-produced. It was an unorganized, cottage industry—shared among friends or traded discreetly when a distiller had a surplus. As one local expert put it, “Urrak was never meant to be sold commercially.” Even today, its distribution remains shrouded in exclusivity, preserving an authentic, almost clandestine allure. For the fortunate few who earn a Goan family's trust, an invitation onto their balcão (balcony) to share homemade Urrak is both an honor and a rare glimpse into the island’s warm hospitality.
Urrak’s cultural standing gained further momentum when its kin, cashew Feni, was crowned the official “Heritage Spirit” of Goa and became the first indigenous liquor in India to receive a Geographical Indication tag. This recognition has rekindled pride in Goa’s traditional liquors and paved the way for Urrak to step boldly into the limelight. Today, a growing movement champions Urrak through tasting festivals and its appearance on upscale bar menus, ensuring that this once-humble “jungle juice” endures not merely as a drink, but as a living, breathing tradition—a timeless echo of Goan summer.