In the heart of South Louisiana, innovative ideas are emerging from longstanding traditions as the Fruge brothers, Mike and Mark Fruge, pivot their family’s century-old rice farm into a multifaceted agribusiness. The duo has founded Fruge Aquafarms and the JT Meleck Distillery, which produces notable spirits recognized on a national level.

“I am just trying to make a living,” Mike said, recalling the early days when their wives held hourly jobs to support the family. Their journey began with crawfish farming, which led to the establishment of Fruge Seafood, a wholesale distribution company in Dallas. An unexpected question from a friend—“Why don’t you do anything with the rice?”—prompted them to create a product that would change their business’s trajectory.

Thus, JT Meleck was born, showcasing their rice-based spirits, which quickly garnered acclaim, including the prestigious Best in Show award for their vodka. Mike describes their whiskey as akin to a bourbon, yet “sweeter and softer.” By applying American-style brewing and distillation to locally sourced rice, they pioneered a successful category of rice-based spirits that had not previously existed.

While Mike focuses on business development, Mark continues to manage the agricultural side, overseeing rice planting in spring and harvesting by late summer. After the harvest, the fields are converted into crawfish ponds, creating a sustainable cycle that benefits both farming and spirits production.

“Our goal is to eventually convert our entire crop into alcohol,” Mark stated, noting that they currently convert 10 to 15% of their production. For Mark, who started with a small crawfish business alongside Mike just for fun during college, the venture has always been about legacy. “We’re a grassroots company, built from the ground up.”

As the Fruge brothers refine and expand their product line, their ambition is clear: to establish JT Meleck as a nationwide brand while maintaining the family bonds that have fueled their success.