It’s nice to Meexa

By the founders

“What happens in Vegas, stays in Vegas” is something of a mantra in Sin City, but we’re going to break precedent...

In August 2024 two of us (Christian Adams and Tom Hodgson) found ourselves in Las Vegas helping a friend with a conference.

Vegas in late August is hot. Sidewalk meltingly hot. In such heat, a day by the pool is almost a medical necessity, especially for a couple of Englishmen in the desert.

On one particularly sweltering day Tom arrived poolside to find Christian had bagged some prime sun loungers for everybody (he’s good like that) and had a glass of something delicious looking on the go.

“What’s that you’re drinking?” Tom asked.
“It’s a Michelada” came the reply.
“A micha-what?”
“It’s a beer with chilli, lime, salt and soy. It’s savoury, tangy, and has that subtle umami hit. It tastes amazing.”

Tom - no stranger to a Bloody Mary - loved the drink from the first sip and was amazed he’d never encountered a Michelada before. As was Christian.

Having lived in the US for many years, Christian explained that Micheladas were common in Latin America, California and Texas (plus Nevada!). “Ask any bartender and they’ll know it. It’s a great poolside drink.”

Tom and Christian sat there, drinking Micheladas, and Tom said, “How is this not a thing in the UK?”
That got us thinking.

After a couple more Micheladas, Tom and Christian FaceTimed their friend Dan Redman in Cape Town. Dan is a top-tier bartender who has created menus for some of London’s premier bars and restaurants. They figured he’d be the person to ask.

“Are Micheladas a thing in London?”
“Not really,” came the reply. “They should be though. You can find them at a few places and they’re popping up in some high-end Mexican restaurants, but no, no one’s really doing them.”

It felt crazy to us. So simple. So good. So obvious.
We all went back to our lives - Christian to Colorado, Tom to London, Dan stayed in Cape Town. A few weeks later, Tom called and said: “What do you think about making a canned, ready-to-drink Michelada?”
That was the spark.

The Deep Dive

The three of us devoured market reports and researched what was already out there. We learned more than we ever thought we would about ABVs, flavour profiles, beer, and category trends. The market seemed flooded with drinks that were too sweet, too artificial, or just plain boring. Everything was chasing the same few flavours, wrapped in loud, flat branding.

But what we had in Vegas? That felt intentional. It had restraint. It was easy-drinking, but somehow elevated, like a beer-based Bloody Mary but lower ABV and much more refreshing.

So we kept going. We talked to bartenders and folks in the industry. Every time we described the idea, the response was:

“Yeah. There’s definitely a space for that.”

That’s when it became real.

Building the Brand

We didn’t want to make just another canned cocktail. We wanted to create something special. Something that conveyed what a good Michelada can be, something which evoked the feeling of walking barefoot through grass or listening to great music in good company at a festival, or hanging out with friends around a BBQ or across a picnic blanket. A holiday in a can.

We decided to call it Meexa - a word that felt rhythmic, fresh and full of possibility.

Guided by Dan’s encyclopaedic knowledge of chillies (first acquired on an archaeological field trip to Belize where he also first encountered the Michelada) and experience developing cocktails, the three of us started work on the recipe. We tested, tweaked, and obsessed over the tiniest details. The type of beer. The size and shape of the can. The spice level. The ingredients. The source of those ingredients. The environmental impact of the product. We wanted it right. We wanted a drink that felt equally at home on a patio, at a gallery opening, a rooftop, or a jazz festival. A drink that would always fit.

Then came the branding. We wanted a brand that paid homage to the roots and origin of the drink. Think Mexican tile. Beach holidays. Clean lines, strong typography, bold colours - a balance of minimal and expressive. A can that could sit next to high-end spirits or get tossed in a beach cooler and feel right at home.

Once the recipe was dialled in and the can design complete, then came the fun (and frustrating) part: how do we get this in a can? Many, many phone calls later, we found the right suppliers (and people) who could help us put Meexa in a can. Or rather lots of cans.

Born on the Fourth of July

After months of tasting, brand work, packaging runs, lots of van rentals, and late-night debates, it all came together. We were ready. Meexa was real, and appropriately born on the Fourth of July, 2025 - a fitting birthday for a drink we conceived in America.

But where to introduce Meexa to the world (well, London)?

The Launch at De Beauvoir Jazz Festival

A week after canning, we introduced Meexa to Londoners at the De Beauvoir Jazz Festival on Saturday July 12th 2025. The joy of being together while listening to amazing music was palpable. Thank you to everyone who popped by or dropped in to meet us, sample Meexa and give us so much great feedback - it means the world to us.

We knew the festival would have a real pulse - creative, a little underground, deeply soulful and rooted in community. A festival for people who show up with open ears and open minds and it didn’t disappoint.

That’s what Meexa is for. It’s not about shouting for attention. It’s about rhythm. Experiences. Friendship. Fun.

And for us, that started by the pool in Vegas with one sip and one question:

“Why doesn’t something like this exist?”

Now it does.

We hope you enjoy Meexa and thanks for following along - we’re just getting started.

Tom, Dan and Christian x