Cashew feni is distilled employing the traditional pot, which is still practiced. A traditional still for feni is still known as a "bhatti". The use of an earthen pot as the boiling pot has now been replaced with copper pots, both known by the same name, "bhann". The distillate is collected in an earthen pot called a "launni". The tradition of cold water being continuously poured on the launni to condense the distillate has now been replaced by immersing a coil in cold water.