The cashew tree (Anacardium occidentale), which originated in Brazil but is now grown in many countries, including India, goes by the common name of the cashew nut. In addition to being a delectable snack in many areas of the world, cashew nuts are also rich in protein, fiber, and minerals, including iron, magnesium, and zinc. The cashew nut develops right beneath the pseudofruit (cashew apple) of the cashew plant. Although cashew apples are a very good source of vitamin C and have excellent antioxidant properties, they are usually discarded and not used to make any valuable products since they are so readily perishable. However, the alcoholic drink Feni is made in the Indian state of Goa using discarded ripe cashew apples. Feni has gained extensive popularity due to its unique natural taste, aroma, and high alcohol concentration. Traditionally, cashew Feni production is a relatively laborious and lengthy process that does not require specialized equipment. It is a four-step process consisting of the harvesting of cashew apples, juice extraction through stomping with feet, natural fermentation in earthen pots, and subsequent distillation and condensation in a clay still over a low wood fire. The distilled Feni is then aged for a couple of months and bottled. Over time, due to the underlying drawbacks of the conventional production process, like economic unfeasibility, modifications in its steps have been made by many Feni manufacturers. In this chapter, three such case studies have been elaborately discussed, highlighting some of the process upgradation made by Feni producers to the traditional process. Moreover, the authors examine potential modifications proposed in this chapter to individual steps of the existing process to enhance its yield and augment its economics. In the end, the utilization of residual cashew pulp waste after juice extraction to produce value-added products, including bioethanol, is discussed.