Coconut feni, also known as "madd", is distilled from fermented toddy from the coconut palm. Traditionally toddy is collected from the coconut palm by a toddy tapper called a "rendier". Toddy tapping—the collection of juice from the bud or spadix of palm tree flowers—has been practiced in the Indian Subcontinent and Southeast Asia for centuries. The sap of the coconut palm is collected in an earthen pot called a "zamono" or "damonem", which is fitted over the spadix (ipoi) that grows out of the base of each coconut leaf. In order to produce toddy, the spadix is tightly bound with a rope ("gofe"/"gophe") made from filaments ("vaie") cut with a small knife ("piskathi") from the base of the leaf, while remaining attached to the pedicle. The spadix then must be tapped all around very gently with the handle of the "kathi'! (a flat semi-circular sickle) every alternate day until it becomes round and flexible, a sign that the sap is ready. The tip of the spadix is then cut off to let the sap ooze out into the "damonem".