When 2018’s Federal Farm Bill repealed America’s 82-year hemp prohibition, Louisiana’s Legislature rapidly opened the door for a burgeoning new industry in the state. Enacting state law governing cultivation and production, by 2019 hemp grew to represent more than $33 million in annual state commerce.
Many different businesses share in the industry’s profits. From the farmer to the extractor and manufacturer, the wealth extends to retailers, bars and restaurants as budding entrepreneurs create products utilizing cannabinoids derived from hemp.
As Paige Melancon exited the oil and gas business in 2019, he saw significant possibilities in hemp extraction, comparable to Louisiana’s well-established local sugar mill industry. After flying across the U.S. to study extraction processes in other states, Melancon built a 10,000-square-foot building on farmland in St. Landry Parish near Opelousas and Louisiana Hemp Extractors (LHE) was born.
Through cryo-ethanol extraction, LHE extracts cannabinoids “without sacrificing any healing properties.” This was vital to Melancon who said he has seen hemp’s incredible natural healthcare solutions in action.
“While the FDA prohibits selling any hemp-related products as a treatment or cure, THC, CBD and CBG are revolutionizing self-directed natural health,” said Melancon. “We’ve seen people get off prescription meds by getting better sleep, having lower blood pressure and even getting off alcohol.”
Louisiana Hemp Extractors began by selling bulk oil and servicing other fledgling businesses with custom product formulation, licensing, bottling and packaging. Initially, LHE manufactured a limited number of tinctures and lotions for the retail market, but in 2022, when new Louisiana legislation allowed production of edibles and seltzers, Melancon began crafting a broad range of gummies and drinks available wholesale and direct to the public under the BakPak label.
THC- and CBD-infused edibles typically have a delayed effect. Cannabinoids enter the bloodstream through the small intestine’s walls after first travelling through the stomach and digestive system. New seltzers, however, have dramatically altered the effect’s timeline. Through a nano emulsion process, water soluble cannabinoids are quickly broken down by liver enzymes and absorbed much more efficiently.
On the seltzer front, local brand, self-described “Good Time” seltzer Louie Louie claims an “alcohol-free, balanced high that’s sessionable.” Each can incorporates 5% CBD and 5% THC. “You feel the effects in fifteen minutes or so, allowing you to decide if you want more,” Louie Louie co-founder, Eric Becker said. “CBD relaxes your body while THC has a more mental or emotional effect. The results differ, but basically Louie Louie gives a balanced mellow feeling – not tired or over enthused.”
After just over a year on the market, Louie Louie partners, Eric Becker, Ken Jackson and Marie LaFrance are riding high. While Becker, a former attorney, handles business legalities, Jackson specializes in product development with LaFrance overseeing company marketing. The brand’s name alludes to cultural touchstones, including the 1963 hit “Louie Louie,” made famous by The Kingsmen. (Derided at the time as obscene, the song even prompted an FBI investigation that could be seen as similar to 20th century suspicions surrounding hemp). Louie Louie also gives a nod to native son Louis Armstrong’s avid affection for cannabis.
“But foremost, it’s a Louis-iana company,” Becker exclaimed.
Louie Louie’s three initial flavors created a stir nationally, receiving “Best Of” awards from industry leaders BevNet and High Spirits in 2023. While developing those original taste profiles, Jackson highlighted Louisiana satsumas with a hint of thyme and cinnamon. He designed the blackberry lemon version with notes of anise reminiscent of a favorite champagne cocktail. During development of a ginger cucumber variety, Jackson was constantly reminded of the classic Pimm’s Cup cocktail.
The taste parallel immediately resonated with Nathan Frusti, Napoleon House’s beverage director. Frusti urged the Ralph Brennan Restaurant Group to use Louie Louie in an alcohol-free Pimm’s Cup at the venerable establishment.
“Sales have soared as patrons appreciate the availability of something besides alcohol,” Frusti said. “It’s also a great alternative for the restaurant industry’s traditional after-work shift drink.”
Poppy Tooker has spent her life devoted to the cultural essence that food brings to Louisiana, a topic she explores weekly on her NPR-affiliated radio show, Louisiana Eats! From farmers markets to the homes and restaurants where our culinary traditions are revered and renewed, Poppy lends the voice of an insider to interested readers everywhere.
