Introduction
In the heart of Acadiana, Louisiana, lies a distillery that marries agricultural heritage with craft spirits: J.T. Meleck Distillers, based in Branch, LA, within Acadia Parish. What sets them apart is simple yet bold: they grow their own rice on-site, harvest it, mash it, distill it, age it (where applicable) and bottle it — all from their family farm.
The result: a line of rice-based spirits (vodka and whiskey) that represent something uniquely Louisiana.
A Family Farm Legacy
The story starts long before spirits. The Meleck / Fruge family have been farming rice for generations in this region. In fact, the brand is named for “J.T. Meleck,” the founder of the farm, whose great-nephew (Mike Fruge) is now behind the distillery.
What that means: the raw material (rice) is not purchased externally in large-scale commodity form but grown as part of the family operation — allowing them to control quality, sustainability, and the tie to local land.
The Why: Why Rice? Why Here?
Rice is historically one of the staple crops in Acadia Parish and the larger Acadiana region. The idea to pivot into spirits came as the farm looked for ways to add value to the rice crop.
By turning rice into spirits, the farm harnesses an existing resource, and the spirit becomes a reflection of place — Louisiana rice, Louisiana land, Louisiana craft.
What They Make: Spirits & Process
Rice Vodka
– The distillery launched its rice vodka in 2018, crafted 100 % from rice harvested on-site in Branch.
– Distilled at 191 proof and then brought down to ~80 proof (40% ABV) for consumption.
– The tasting profile: a clean spirit, but with just enough hint of the rice character: “smooth and creamy… truly grain to glass.”
– The distillery emphasizes that while many vodkas aim for no taste, their vodka allows the raw material (rice) to shine.
Rice Whiskey (“American Rice Whiskey”)
– A more recent addition: the distillery ages 100% rice-mash spirit in new American oak barrels.
– For example: a small-batch ~5-year aged version bottled at 96-proof (48% ABV).
– High proof versions: e.g., 118-proof (59% ABV) small-batch; single barrel picks reaching ~107-130 proof (53.7–65.1% ABV) in some cases.
– Flavor notes described: vanilla, white chocolate pudding, butterscotch, caramel, crème brûlée, dark chocolate, spice.
What Makes It Special
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Farm to Bottle – The end-to-end process is tightly integrated: rice → mash → distill → bottle. Few spirits brands can claim that.
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Local Identity – This is a spirit born in Louisiana, tied to Louisiana rice culture, family farming, and the Acadiana region.
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Innovation – Rice is not the usual grain for whiskey in the U.S. The brand is exploring and pushing the category of “American rice whiskey.”
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Gluten-Excluded Grain – Rice is naturally gluten free, which opens up the spirit to those with sensitivities (though always check labeling).
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Flavorful Profile – For whiskey especially, while it has the barrel-aging structure common in bourbon/whiskey, the rice base adds a twist — offering notes not typical in corn or rye based whiskeys.
Tasting & Serving Suggestions
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Rice Vodka: Because it is clean yet flavored by rice, it can be enjoyed neat over ice or in cocktails where you want more character (vs a “neutral” vodka).
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Try a rice-vodka martini or a Bloody Mary using the rice vodka base for a Louisiana twist.
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Rice Whiskey: Best enjoyed neat or with a drop of water, to savor the barrel flavors, vanilla/caramel notes, and subtle rice undertones.
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Alternatively, use it in cocktails that typically call for bourbon/rye but want a slightly different profile.
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Because some versions are high-proof, adjust with dilution or ice if preferred.
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Why It Matters
In a world where craft spirits abound, J.T. Meleck stands out by being deeply rooted in its place. It is not just about making a good whiskey or vodka — but about making one from a particular farm, from a particular grain, from a particular culture. It links the rice fields of Acadia Parish to your glass.
Furthermore, it reflects the increasing interest in “alternative grains” for whiskey production. Rice is not common, especially in the U.S., for distilling mature whiskeys — so this is part of what makes J.T. Meleck’s approach interesting for both whiskey enthusiasts and agricultural or craft-spirit observers.
Final Thoughts
If you find yourself exploring Louisiana, or browsing spirits shelves and you spot a bottle of J.T. Meleck, consider it more than just “another whiskey” or “another vodka”. It’s a story: of rice farming, of craft, of Louisiana land and family heritage.
Whether you pick the rice vodka for a crisp, smooth experience, or gravitate to the rice whiskey for something deeper and aged, you’re tasting a piece of Acadiana.