Goa's Urrack season sets the tipsy tone

PANAJI: Michael Arauzo is a busy man in the month of March every year. His dingy bar and restaurant along the National highway in Siridao village near here is a must visit for guzzlers.
"This is a time for Urrack (first distillate of Cashew fermentation). I get pure Urrack from Canacona. I don't believe in sourcing it from vendors. I collect it directly from the cashew plantations," Arauzo explains as he continues to entertain customers and cleaning tables at the bar.
Its a Sunday afternoon and the place with hardly five tables is jam packed mostly with locals. Costing Rs 35 per quarter, the much-in-demand-drink, has people even standing outside the bar area in a tree shade waiting for their turn.
On all tables, Urrack is ordered. Beverages like beer and whisky take a backseat during this time of the year.
"Fish and Urrack is my speciality," says the 56-year-old Arauzo, formerly working with the Merchant Navy as a cook.
"This was a small hut earlier, which was owned by us in our barren paddy field along the highway. I got an excise license with the help of a local MLA and started my own business," he explains.

Source: http://economictimes.indiatimes.com/news/news-by-industry/et-cetera/goas-urrack-season-sets-the-tipsy-tone/articleshow/12425073.cms