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

1. Farm to Bottle – The end-to-end process is tightly integrated: rice → mash → distill → bottle. Few spirits brands can claim that.

2. Local Identity – This is a spirit born in Louisiana, tied to Louisiana rice culture, family farming, and the Acadiana region.

3. 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.”

4. Gluten-Excluded Grain – Rice is naturally gluten free, which opens up the spirit to those with sensitivities (though always check labeling).

5. 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

• 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).

  • Try a rice-vodka martini or a Bloody Mary using the rice vodka base for a Louisiana twist.

• Rice Whiskey: Best enjoyed neat or with a drop of water, to savor the barrel flavors, vanilla/caramel notes, and subtle rice undertones.

  • Alternatively, use it in cocktails that typically call for bourbon/rye but want a slightly different profile.

  • Because some versions are high-proof, adjust with dilution or ice if preferred.

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.

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Church Point, Louisiana is where Cajun heritage lives loud—through language, music, and hands-on traditions passed from one generation to the next. And on Saturday, October 18, 2025, the town once again takes center stage during Le Grand Réveil Acadien, a vibrant, parish-wide celebration of Acadian culture and pride.

This year’s event is brimming with soul and spirit, thanks to the makers—artisans, musicians, cultural stewards, and community volunteers—who bring this day to life.

Handmade Heritage: The Artisans’ Market

From 9 a.m. to 2 p.m., the historic streets around Le Vieux Dépôt will fill with local artisans offering handmade goods that reflect the textures, tastes, and talents of Cajun Country. From woodwork and textiles to jams, jewelry, and more, this market is your chance to support the creatives who make Acadia Parish unique.

Living History: Le Vieux Presbytère Museum

Just around the corner at 205 Rue Iry Lejeune, the Le Vieux Presbytère Museum hosts an open house from 10 a.m. to 3 p.m., with a French Table on the porch at 10 a.m. Come sit a spell and chat en français—whether you’re fluent, rusty, or just learning, you’ll be welcomed with open arms. This space embodies the heart of Church Point’s efforts to preserve and share its French-speaking heritage.

Cajun Rhythms: Cajun Fire

What’s a celebration without music? Get your toes tapping to the accordion-rich sound of Cajun Fire, playing live at the Presbytère. Their infectious Cajun rhythms carry stories of joy, struggle, and community—passed down, played loud, and danced to for decades.

Faith & Language: La Messe en Français

At 4 p.m., step into Our Lady of the Sacred Heart Church for a Catholic Mass celebrated in French. The experience is deeply moving and ties together Church Point’s spiritual and linguistic roots, reminding us that Acadian identity lives not only in music and food but also in prayer and practice.

Music, Dance, and Cajun Hospitality

After mass, Cajuns Event Center on Church Point Highway keeps the party alive. Expect live music, cold drinks, and warm welcomes in this beloved hometown venue. It’s a rare chance to experience a full day—and night—of Cajun culture without interruption.

Who Makes It Happen?

This day wouldn’t be possible without local leaders like:

• The Le Vieux Dépôt and Presbytère volunteers
• Regional French immersion teachers and students
• Cajun musicians
• Artisans from across Acadia Parish
• Church and city officials committed to cultural preservation

Their work ensures that the Grand Réveil isn’t just a celebration—it’s a living legacy.

Come meet the makers—and feel the heartbeat of Cajun Country.

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Meet the Makers: The Families Behind German Fest in Roberts Cove
AcadiaParish.com | October 2025

Each fall, just as the summer heat fades and the first hints of crisp October air arrive, the small village of Roberts Cove, Louisiana, transforms into a celebration of heritage, family, and faith. The Roberts Cove German Fest—set for October 4-5, 2025—is more than just a weekend of beer and brats. It’s a heartfelt tribute to the German-Catholic immigrants who made this slice of Acadia Parish their home nearly 140 years ago. And behind it all are the descendants of those very families—working year-round to make German Fest an unforgettable experience.

A Village Built on Faith and Family

Roberts Cove was established in the 1880s by German Catholic immigrants seeking religious freedom. Despite early challenges—including language barriers and government restrictions during World War I—the community remained deeply connected to its heritage. Today, that legacy is proudly preserved by the German Heritage Museum and celebrated every year at German Fest.

“When you walk the festival grounds, you’re not just experiencing German culture—you’re seeing the legacy of our ancestors who built this community with faith and hard work,” says [Erika Zaunbrecher], one of many local descendants helping to organize the festival.

The Hands and Hearts Behind the Fest

From handcrafted German sausage and stein-holding contests to authentic folk dancing and traditional music, nearly every aspect of German Fest is locally made and managed by families who trace their roots directly back to the original settlers.

“Each booth tells a story,” says Karl Leonards, whose family has been involved since the first German Fest in 1995. “The food we serve—like the apple strudel and the sausage—is made from old family recipes passed down for generations.”

Costumed volunteers—many in traditional dirndls and lederhosen—are often the great-grandchildren of the original immigrants. They dance, perform, and serve guests with a pride that’s palpable.

A Cultural Experience Like No Other

German Fest is family-friendly, with something for all ages: live polka music, heritage exhibits, genealogy stations, children’s activities, and even a Mass celebrated in German. The German Heritage Museum, open during the festival, is a must-see for visitors looking to dive deeper into the story of this tight-knit community.

“People are often surprised to find such a strong German presence in the heart of Cajun Country,” says Melinda Cramer, another member of the festival committee. “But when they visit, they see the love and labor that goes into keeping our traditions alive.”

Don’t Miss It

Whether you’re coming for the sausage, the music, or the heartwarming hospitality, German Fest in Roberts Cove is a uniquely Acadia Parish experience—where visitors become part of a living tradition. This year’s festival runs October 4–5, 2025, on the grounds of St. Leo IV Catholic Church in Roberts Cove.

Come hungry. Come curious. Come celebrate.
Learn more and plan your visit at AcadiaTourism.com

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In the heart of Acadia Parish, where backroads weave through rice fields and small-town charm runs deep, there’s a local institution that embodies the flavors and traditions of Cajun Country. Mowata Store, a humble yet iconic destination just outside of Eunice, is more than a convenience store—it’s a culinary landmark serving up some of the best boudin, smoked meats, and cracklins in Louisiana.

A Legacy of Flavor

Mowata Store has been a staple of the community for decades, welcoming locals and travelers alike with its signature offerings. Whether you’re a longtime fan or a first-time visitor, stepping into the store means being greeted by the rich aroma of freshly prepared specialty meats. The boudin, made with a perfected balance of rice, pork, and Cajun seasoning, is a must-try, while their cracklins boast the perfect combination of crispy skin and tender meat.

A Stop on the Specialty Meats & Cracklin’ Trail

As part of the Louisiana Office of Tourism’s Off the Eaten Path video series, Mowata Store is celebrated for its dedication to time-honored recipes and craftsmanship. The store’s inclusion on the Specialty Meats & Cracklin’ Trail highlights its role in preserving the unique flavors that define Cajun culture. From house-made sausages to expertly smoked meats, every bite at Mowata tells a story of tradition passed down through generations. Second-generation store owner, Dwayne Janise has folks pulling up with their ice chests to load up on boudin and other delicacies before they head home; noting that everything is still “done with tender loving hands.”

More Than Just a Store

Beyond its reputation for exceptional meats, Mowata Store is a gathering place where locals swap stories, maybe play a Cajun tune, and travelers discover authentic Cajun hospitality, and food lovers indulge in flavors they won’t find anywhere else. It’s a spot where the old ways of preparing and enjoying food are alive and well, ensuring that visitors get a true taste of Acadiana’s culinary heritage.

Plan Your Visit

If you’re exploring Acadia Parish or simply craving a taste of real Cajun cooking, Mowata Store is a must-stop destination. Whether you’re picking up boudin for the road or settling in for a snack of hot, crispy cracklins, you’ll experience the flavors that make Louisiana’s food culture one-of-a-kind.

Discover more hidden gems like Mowata Store along the Specialty Meats & Cracklin’ Trail. Plan your trip today with Visit Acadia and experience the best of Cajun cuisine!

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Koa and Sarah’s paths first crossed at the gym, then being introduced by a mutual friend. Silly videos playing with filters grew into discussions about LimeLife beauty products, Mom rants, and discussions about homelife and their Cajun heritage in the small, Church Point community in Acadia Parish.

Both enjoy the vibrant history and customs of Cajun culture, and it didn’t take long before their mutual interests and videos were getting liked by a wider audience. What started as casual conversations about recipes, family gatherings, and the quirks of growing up Cajun quickly evolved into a bigger idea. They realized that many of the old ways, from cooking gumbo to speaking Cajun French, were so popular, because it is unique, with many of the old ways forgotten by the younger generations, since their parents and grandparents were not allowed to speak French. It wasn’t their mission, but in a way, they are helping to preserve and share these traditions with a wider audience. Their dried sourdough starter kits, named after Koa’s husband’s granny, Virgie, has sold out many times, and other merchandise, like Cajun Mamas t-shirts and tea towels, are quite popular.

Their “coffee talks” are the heart of their online presence, where they discuss everything from Cajun phrases to the art of crawfish boils and making bread, all while sipping coffee at a kitchen table with their now signature Corelle cups, a quintessential setting for so many Southern conversations. The relaxed, humorous, and authentic nature of their discussions has resonated with audiences far and wide, drawing both locals and those curious about Cajun culture.

The Cajun Mamas’ growing online community is a testament to the power of connection—one that bridges generations and brings a piece of Acadia Parish to the world, one coffee talk at a time. Through their videos, Koa and Sarah have not only preserved the spirit of their culture but have created a welcoming space for others to learn and celebrate home, family, community and all things Cajun.

Check out their YouTube Channel, Facebook pages: Koa | Sarah, or store for your own Cajun Mamas merchandise. And come visit their home parish, Acadia – Cajun Harvest Country!

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Simone Little Fine Art Gallery

Frog Derby, Frog Royalty, Frogs in Space

Take a Crawfish Farm Tour

Great Acadiana Crawfish Restaurants

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The Louisiana Travel Association (LTA) introduced Acadia Parish Convention & Visitors Commission as the winner of the Outstanding CVB/TC of the Year (Budget up to $499,000) during its Annual Meeting last week in New Orleans, La.

This year, LTA presented 19 “Louey Awards” to honor and showcase individuals and organizations who have made outstanding contributions to the Louisiana tourism industry.

“We are excited to be a winner of the Outstanding CVB/TC of the Year (Budget up to $499,000) from the Louisiana Travel Association,” said Nancy Loewer, Executive Director of the Acadia Parish Convention & Visitors Commission. “We look forward to continuing to showcase our great Louisiana culture to the rest of the world.”

The LTA Louey Award winners also include: Outstanding Convention and Visitors Bureau/Tourist Commission of the Year (budget from $500,000 – $999,999): Natchitoches Convention & Visitors Bureau; Outstanding Convention and Visitors Bureau/Tourist Commission of the Year (budget from $1 million and above): Visit Lake Charles; Tourism Campaign of the Year (budget up to $29,999): Louisiana’s Cajun Bayou Tourism, From Acadian to Cajun; Tourism Campaign of the Year (budget of $30,000 and above): Visit Lake Charles, Austin Integrated Marketing Campaign; Festival/Event of the Year: Rougarou Fest; Attraction of Year: Gnarly Barley Brewing; Accommodation of the Year/Full-Service Lodging: Watermark Baton Rouge; Accommodation of the Year/Bed & Breakfast: Crawfish Haven/Mrs. Rose’s Bed & Breakfast; Major Event of the Year: PGA Korn Ferry Tour Lake Charles Championship, Visit Lake Charles; Restaurateur of the Year: Cory Bahr, Monroe-West Monroe; Campground/RV Park of the Year: Farr Park Equestrian Center and RV Campground; Community Partnership of the Year: Hache Grant Association; Legislative Travel Champion: Representative Clay Schexnayder, Speaker of the House; Legislative Travel Champion: Senator Heather Cloud; Victor Profis Travel Media: Katie Guasco, Louisiana Northshore; Marion “Butch” Fox Advocacy Award: Jill Kidder, Visit Baton Rouge; Rising Star of the Year: Chris Landry, LBA Hospitality; Will Mangham Tourism Lifetime Achievement: Paul Arrigo.

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End-of-Winter Parties in Europe

Before there were centralized governments in France and other European nations, each kingdom area was ruled by the King and his wealthy local supporters. It was somewhat common for kings to sponsor end-of-winter parties. All of the wealthy subjects, professors, and local Catholic hierarchy were invited. This end-of-winter party was not yet called Mardi Gras.

The kingdoms of France had variations of the following customs at these end-of-winter parties. The King usually furnished a special entrée, like a roasted pig, while all the wealthy folks brought a covered dish and bottles of wine. The wealthy folks were seated in an arena. All of the women wore tall conical hats, called capuchons, which were the women’s fashion of the 15th century.

Early Parades

A procession into the arena was led by the Bishops, Cardinals, and other Catholic clergy wearing their miter hats and best vestments. Following them were the professors wearing their mortar board caps and gowns. The last group sometimes consisted of a few chosen wealthy couples where by the men threw real coins while their wives threw valuable bracelets, necklaces, and other forms of souvenirs. It is easy to conclude that the origins of the throwing doubloons and beads during the Mardi Gras celebrations of the wealthy came from the early parties.

La Charité

Our common folk ancestors, who would eventually become Acadians and Cajuns, were not allowed at these parties. The common folks, who were mainly day-by-day laborers, were always short of food from the long winters. They were aware that the day before these parties, the wealthy subjects were preparing their dishes and wine to bring to the party. Our ancestors learned that by dressing up in crude makeshift costumes, going from wealthy house to house, and putting on a show, they could garner food. They would disguise their voices while asking for la charité in hope to receive food items and maybe even the worst bottle of wine from the cellar.

They frequently would make their own capuchons, professors’ mortar hats, and even Cardinal and Bishops’ miter hats in a friendly mockery as part of their costumes. All of this was done with whatever cloth they could find, regardless of the colors. They were dressing up as somebody they were not in a friendly but comical jab of class envy. Their entertainment usually encouraged the home-owners to be generous.

This mode of “reverse dressing” or “cross dressing” of gender, religious status, skin color and class distinction is still carried out in the current Cajun and Creole Mardi Gras Country traditions.

Le Courir de Mardi Gras

These common folks would gather in groups, typically on foot as they had no horses. They would run from house to house in order to cover more homes to get more food and drink. Hence the term going on a “run” was created, or courir in French. It was many years later when our ancestors became more religious and would not party during Lent. The Tuesday before Ash Wednesday became known as Mardi Gras, Fat Tuesday. So, the term Courir de Mardi Gras, or Mardi Gras run, emerged.

Several cultural traditions have survived within our Cajun Mardi Gras of western Acadia. Singing a song in French as they ran from house to house had been very common up to about 1940 throughout Southwest Louisiana. Very few still sing the ancient song in French on their run, except for three groups in Western Acadia who sing in French. These groups are the Tee-Mamou Iota, Lejeune Cove, and Mermentau Cove.  Cross dressing still permeates costuming traditions.

Two other rare traditions have survived in these area celebrations. Second is the 15th century tradition of begging for la charité with one hand extended, cupped, while using the index finger of the other hand pointing into the cupped hand and asking for something.

Third, but rarer, is the 14th century tradition of “dead man revived” which comes from the Feast of Fools celebration. This is where a Mardi Gras pretends to collapse and die. His fellow Mardi Gras will attempt various funny resuscitation procedures, all of which fail. Then upon pouring a drink through the mask into his face, he immediately jumps up and runs wild, showing that he is revived and newly energized. Today, the only group still carrying on this ancient tradition is the Tee Mamou Mardi Gras.

Our Acadian, Cajun, and Creole ancestors brought the French common folks’ Mardi Gras traditions with them to Louisiana in the mid 1700s. The big cities such as New Orleans and Mobile, Alabama imported the Mardi Gras traditions of the wealthy from France, with some influence from Italy, in the very early 1800s. Today’s wealthy Mardi Gras celebrations still feature theme colors, silky looking costumes, expensive King & Queen’s balls and gala parades. During their parades, participants can be seen throwing colored plastic coins and simulated necklaces as a show of wealth.

Thank you, Mr. Larry Miller, for sharing this history with us! Read more about Acadia Parish accordion-maker Larry Miller here.

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Mr. Larry is known for crafting more than just spoon instruments. He spent many years as an accordion maker, taking up the trade at the mature age of 52 and having since produced thousands of accordions under the brand name Bon Cajun Accordions. 

The spoons, as Mr. Larry explained, were an important part of the small three-piece Cajun bands that played at house dances, known in French as a “bal de maison” or “fais do do.” Typically, only a fiddle and an accordion player were needed to provide music at the bal de maison; however, the addition of percussive instruments, like spoons or triangle, helped the musicians keep their rhythm in the loud, crowded Acadia homes. 

Mr. Larry used to make triangles, too. Known in Cajun French as a “t-fer” or “little iron,” these iconic folk instruments were made using iron rods from antique farming implements. 

The iron used to make triangles wasn’t easy to come by, so spoons provided a convenient alternative. The hostess of the bal de maison would offer up spoons from the kitchen. A small piece of wood would be taken from the yard and two slots carved in it would hold the two spoons in place, acting as a handle for the simple instrument. 

Larry Miller stopped making accordions, but not before teaching his son the tricks of the trade. 

Acting as a culture bearer, passing along these folkways and traditions, is an honorable thing to do and Mr. Larry readily shares his wealth of knowledge with those interested.

People like him are a huge part of what makes Cajun Harvest Country so special.

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