Tiered earthenware pots were used to make kachina kall (a clear rice wine distilled from germinated paddy) which was very popular in Kodagu. The tiered pots are placed over a wood fire. The bottom tier holds the ferment or kanji; the topmost pot contains water to cool and condense the evaporating liquid; the central pot collects the distilled liquid, which is kachina kall. This is transferred to and stored in bottles.
— From the collection of BP Appanna and Ranu Appanna