According to the team behind celebrated London cocktail studio and party planner, room two, this could be the year that feni, a wild and complex Indian spirit from Goa, steps out of obscurity and onto the global stage.
Often labelled India’s best-kept secret, feni is made from fermented cashew apples or coconut sap, and has been distilled for generations along the Konkan coast. Now, room two, the creative drinks studio behind some of London’s most talked about parties, are placing feni at the heart of the cocktail conversation.
“Feni has the cultural heritage of mezcal, the complexity of a fine agricole rum, and the kick of tequila, but what surprised me most is how smooth coconut feni is, it’s easily one of the cleanest spirits I’ve ever tried. And most people outside India have never tasted it,’’ says Matt Kern, co-founder of room two. “We think that’s about to change.”
“To explore its roots, we travelled to Goa and partnered with Goenchi Feni, a family-run producer championing traditional distillation. We were excited to get out there – to meet local mixologists and chefs, and to discover new ingredients firsthand. Being surrounded by the raw materials and energy of the place gave us a real sense of what makes feni so special. We came back with a set of cocktails that stay true to its character – bold, earthy, and full of life, but with a clean, refined twist that works beautifully in a modern setting’’ he added.Top five reasons why feni is the new tequila:
1. A spirit shaped by nature, not industry
Feni is one of the few spirits in the world still made with wild fermentation, no added yeast or sugar, and minimal intervention. This raw process captures the true essence of its origin – Goa’s soil, climate, and culture, resulting in a deeply expressive spirit. Like mezcal and tequila, feni speaks of place, process, and tradition in every sip. For drinkers craving authenticity, this matters more than ever.
2. Gen Z’s next liquid obsession
Today’s younger drinkers are more curious, experimental, and health-aware than ever. They want fewer drinks, but better ones – something bold, different, and ahead of the curve. Feni’s natural production methods, unexpected flavour, and under-the-radar status make it feel like a discovery. It’s not in their parents’ cupboards – and that’s exactly why it hits.
3. It works beautifully in cocktails
Whether it’s stirred into a tropical twist on a Negroni or shaken into a sour with tamarind and lemon, feni has a versatile edge that good bartenders love. room two is already creating a full feni cocktail menu for an upcoming event in London – combining botanicals, modern techniques, and a serious respect for feni’s Indian provenance.
4. It’s heritage-rich but globally underexplored
Feni has over 400 years of tradition behind it, often still made by hand by Goan families using ancestral techniques. But unlike tequila and mezcal, it hasn’t yet been shaped – or diluted – by international markets. That makes it both an heirloom spirit and a frontier category. For drinkers and bars alike, feni offers the rare chance to support a legacy spirit at the start of its global ascent. “It’s an untapped category – and that makes it ripe for imagination,” adds Matt Kern, room two co-founder.
5. It embodies the future of conscious drinking
The next big spirits movement isn’t just about flavour – it’s about values. Feni is hyper-local, low-intervention, and small-batch by nature. It hasn’t been industrialised or stripped of its soul. In an age where authenticity, sustainability, and cultural depth matter, feni ticks every box. Its rise won’t look like a marketing blitz – it’ll look like a quiet revolution, led by curious drinkers and creative bartenders who want more meaning in their glass.
“I was immediately drawn to Feni and the whole bar scene in Goa in general. The bartenders and chefs there are seriously dialled into their surroundings – the way they use local ingredients is on another level. It’s what makes Goa feel like one of the most exciting and progressive drink destinations in the world,” says Matt Kern, co-founder of room two.
“We’re always into spirits that come with a bit of chaos and a good story – and Feni’s got both. It holds its own against the best mezcals or tequilas out there, no question. And it’s versatile – mix it with soda, fresh juice, a bit of chai, whatever’s in your fridge – it goes down incredibly easily.. ”
“Feni’s the kind of spirit that makes you stop mid-sip and go: wait, what is this? It’s unexpected, exciting, and definitely slept-on.” he concludes.
Feni cocktail recipes from room two
‘’Designing a cocktail, for us, is more than just flavour, it’s storytelling. We immersed ourselves in its rich, abundant produce, sourcing ingredients that would harmonise with feni’s bold, untamed character, resulting in two cocktails that are as refined as they are rooted in tradition.’’ comments room two co-founder, Matt Kern.
SUN AND EARTH
A sophisticated, spice kissed twist on a classic sour.
Coconut Feni
Whisky
Chickoo syrup
Chai
Lime
Egg white
Garnish: Star anise, nutmeg shavings
UNDER THE TREES
Inspired by the lush canopies of Goa, this cocktail is bright, herbaceous, and evocative.
Cashew Feni
Lime
Custard apple
Lemon basil
Garnish: Orange salt
Room Two has made its name curating immersive drinks experiences for Prada, Huntsman, Space NK, Henry Holland Studio, and even the American Embassy. Whether it’s martini trolleys in 1920s parlours or champagne through vintage letterboxes, their approach is unique, deeply considered, and always ahead of the curve.
Now, they’re setting their sights on changing how the world thinks about feni and they’re inviting curious drinkers, bartenders, and brands to join the journey.
‘’There’s a unique magic in Goa, one that isn’t just found in its landscapes or flavours, but in its people. Their kindness, hospitality and passion are what truly bring this spirit to life.’’ concludes Matt Kern.
