Marketing Happy Hour - Why 95% of This Brand's Marketing Budget Goes to In-Person Events | Meredith Mills-Merritt of The Original Southside

Episode Date: June 25, 2026

In this episode, Ally sits down with Meredith Mills-Merritt, founder and CEO of The Original Southside, a premium ready-to-drink gin cocktail inspired by her mom's summer recipe that has grown into 20+ markets, landed on shelves at Whole Foods and Total Wine, and seen shipments grow more than 370% in its second year. Meredith brings a background in prestige beauty brand management that shaped everything about how she built Southside, from putting a full ingredient list on her cans (a rarity in alcohol) to investing in in-person demo and event marketing over digital spend. She opens up about navigating the alcohol industry's notoriously complex three-tier distribution system, how landing early partnerships with the Stanley Cup–winning Florida Panthers and LSU Athletics accelerated the brand's growth, and what she'd tell any aspiring founder sitting on an idea in their notes app right now. Key Takeaways:// 95% of the marketing budget goes to in-person, IRL events, and it's working. Demos, tastings, and events where consumers are already in a consumption mindset are where Southside wins the most efficiently. Her tip: book the 4–7pm demo slot at Whole Foods, not the 11am one — because alcohol shopping is a mindset, not just a product category. When people try it, they buy it. That's the whole strategy.// Take calculated risks on partnerships early, even when they feel too big. When the Florida Panthers and LSU Athletics came calling, Meredith said yes, not because she had the budget of a legacy brand, but because arenas and live events are exactly the consumption environments that drive trial at scale. Those early partnerships created case studies she now uses to unlock new distributors, retailers, and markets.// The alcohol industry has a transparency problem, and consumers deserve better. Alcohol is one of the only major consumer categories where ingredient labeling isn't legally required. Meredith discovered during her own production process that a proposed additive (sodium benzoate) could produce benzene when combined with vitamin C — a known carcinogen. That discovery delayed her launch by six months and eventually led her to co-found the Clean Alcohol Collective.// If you're already thinking about starting something, that's the sign. Meredith's advice for aspiring founders: if you're already turning the idea over in your mind, you probably won't be at peace until you try it. The messy middle between failure and exit is where the real growth happens — and even if it doesn't work out, you'll come out the other side with something you built for yourself.Connect with Meredith: InstagramLearn More: Website____Join the MHH Collective! The MHH Collective is a community for marketers and business owners to connect, ask real questions, and grow their careers together. Join for access to live Q&As with industry experts, a private Slack community, and ongoing resources: https://www.marketinghappyhr.com/mhh-collectiveSay hi! DM us on Instagram and let us know what content you want to hear on the show - We can't wait to hear from you! Please also consider rating the show and leaving a review, as that helps us tremendously as we move forward in this Marketing Happy Hour journey and create more content for all of you. ⁠Join the MHH Collective: ⁠Join now⁠Get the latest marketing trends, open jobs and MHH updates, straight to your inbox: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Join our email list!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow MHH on Social: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ |⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Welcome to Marketing Happy Hour, a weekly podcast helping marketing professionals and entrepreneurs build better strategies and hit career goals. I'm Cassie and I'm Allie. We're marketers and your hosts through these unfiltered convos with your peers and experts in the space. Let's dive in. Grab your favorite drink and let's get to this week's episode. Today we are joined by Meredith Mills Merritt, the founder of the original Southside and co-founder of Clean Alcohol Collective. Meredith, welcome to the show. Thank you for having me. We are so excited to have you today. And of course, we have to start by asking what's in your glass lately. I have a feeling I know. Yes. Well, I was going to say, you know, other than the original South Side for the non-alcoholic side of things, I am a sucker for a Roop beer Oli Pop. So if I'm not drinking a South Side, I'm going for that.

So good. So, so good. They consistently, I feel like Oli Pop comes out with these flavors that. I forget if it was the crisp apple last year or the year before. I love that one. Oh my gosh. They're so good. So those are my safe bets. Yeah. Yeah. I hear you. I hear you. Well, can you please just introduce yourself to our audience. Tell them a little bit about your career. And then we'll talk a little bit about the original South Side and clean alcohol collective too. Sounds great. So I'm Meredith. I'm the founder and CEO of the original South Side, which is is a new to market ready to drink can cocktail that is working to revive a timeless cocktail with a modern better for you twist my background was in brand management and product innovation so i got

started in the prestige beauty industry specifically on a team focused on breathing new life into teenage acne products from there i fell in love with taking things from concept to shelf so from zero to one. And that is really what encouraged me to start the original Southside. COVID had hit. And I was looking for a passion project. And fast forward to today, we launched in May of 2024. So this is our second full year in business. And it's been totally off to the races. But yeah, I've always been a product, strategy, and brand person through and through. And so I think those were the proper building blocks for me to jump and do something on my own like this. And just excited to continue to ride the wave.

It's amazing. And we're big fans of the original South Side already. So even just having this conversation, you know, super, super excited. I think I would love to hear to, you know, you took something kind of so personal as part of the creation of this canned cocktail and really turned it into a business for you. And so what was that light bulb moment like for you when you thought, like, this could actually be something? I could actually build a brand as part of this. there were a few. The first was just looking at the data. And so I was used to doing that with all sorts of things that I was presented with in terms of market trends and how we were going to forecast for innovation and what the next product launch was. And so going back in time,

I was doing a master's degree at the University of Southern California for consumer behavior, which just was really complementary to the career path that I had chosen. I was always fascinated by why people do what they do. And one of the classes that I was taking, the project was to create a ready to drink cocktail. But for the purposes of that class, it needed to be a wine-based product. And through that, thanks to the fancy libraries that all these universities have, I got access to some wonderful market data specifically on white spirits. So gin and canned cocktails. And I saw that not only was gin kind of primed and ready for a renaissance here in the U.S. Obviously, vodka and tequila are the main drivers of growth within that segment, but, you know,

gin's still there. And premium format, can, cocktails, so real spirits versus malt, were also growing really rapidly during this time. And this was like 2021, 2022. So kind of like right after COVID, people were still kind of riding that wave, drinking a little bit more. And I thought to myself, well, I have a really great gin recipe. And it's something that I make all the time.

And so knowing that, keeping that in the back of my head, if we could time this right and really thread the needle with the launch of this, we could land in kind of like a prime spot for success. The other was we spent 13 months doing the innovation for this skew because it was a single skew and I had kind of like, again, a singular focus on exactly what I wanted. I knew exactly what it should taste like. I knew this recipe like the back of my hand. So I think that really played into my strengths of I know exactly.

what I want. And once we landed on it, going out to friends and family and people who would be brutally honest with me if they had to and just seeing their eyes light up and saying, oh my gosh, this tastes just like the original. This is so good. And just combining those two things, decided to go out on a limb and test the concept. And here we are. And it is truly delicious, like truly, truly, truly, truly. Like, I have some in the fridge right now. I'm so excited to have for Memorial Day weekend at the time we're at the time we're filming this. I'm curious when you were when you kind of had this idea and you were taking it from just an idea to the shelves, what kind of surprised you most about that?

Like what in terms of like what was it maybe harder than you thought or even easier than you thought? easier than I thought was just how I could translate my beauty manufacturing knowledge to alcohol manufacturing. So a lot of beauty brands also use contract manufacturers. So, you know, you gather your packaging, you gather your raw materials, you set a run date, you do all that good stuff. It's just lots of operations and logistics. The harder part would be, to your point, the how this product gets on the shelf.

So this is not a direct-to-consumer product. You notoriously have that three-tier system where you have these distributors who are super powerful, who can, you know, be the single factor between your product reaching the consumer in a certain market or not. So that was much harder than I expected it to be. And I got lucky that we started with kind of a singular focus of some of these more southeastern markets for the United States. And then we were able to prove the concept there and expand kind of one, by one once people got on board and tried the product and saw all of our press and awards. It was a little bit of an easier conversation than just kind of going in cold and unknown.

So that is my answer for you on those two things. So interesting. And truthfully, I'm curious to kind of chat a little bit more and dive deep on the coming from beauty and like sort of traditional brand management and moving into the beverage space. Like what are some of the things that carried over for you? and what are some of the things that didn't kind of translate? I think brand and storytelling for me were the top two that really carried over, and I fully credit that for the success of the original South Side.

When you launch a beauty product, the name of the game is to immediately educate the consumer on the inky list, aka what is in this product. So and why it works, because most of the time, again, like I mentioned with these contract manufacturers, a lot of beauty brands have the same goo. It's just different packaging. And so it's all about storytelling at that point. It's all about the marketing. And I hadn't seen anybody really do that with canned cocktails. And this is a super secretive industry where you don't have to publish your nutrition facts if you don't want. You don't even need an ingredient label. And so in my head, I was like, well, I would like to see an ingredient label. So I put it on our packaging. Same thing with a

nutrition facts panel so that ingredient storytelling benefits all that good stuff and then same thing with the brand i knew i wanted something that really caught consumers you know attention for just a little bit i knew that it was a saturated category i wasn't going to have much time when they were shopping on shelf even then most of the time like when i go see us in the store we're on the bottom shelf so like how am i going to grab your attention and so really leaning into the details and the can and the four pack and kind of storytelling around that was important. What did not translate at all was pretty much everything else. So I learned how to go direct to consumer. I also really cut my teeth with TikTok at the rise of COVID. So when everybody was on the app, when things going viral, you'd sell three

months worth of product in six hours. And so it was so much easier to go from point A to point B, point B being, you know, awareness conversion here because you have those distributors and people still largely shop for alcohol in person at their closest retail store, it's really hard to get in front of everybody. And so it's a lot more fragmented. It takes a lot more time. And there are certain ways that you can ship alcohol online through different third parties, but it's expensive. It's slow. It's frustrating. So kind of, you know, had to start from square one there. It's wild. It's so true. It's such a different space. And I think I'd love to hear some of the ways, particularly in the marketing channels you're using, like how you are cutting through the noise there.

You mentioned sort of being a little bit more transparent about the ingredients and the details of the product itself. And so how does that translate across your marketing channels? First and foremost, we want all of our channels to kind of educate, like you said. So Instagram is much more of a mood board. But when you click in to, some of the links that we provide. It's really all of our press. It's all of our information. And like, we really want to guide you back to kind of square one just so you know the drill on the original south side, knowing that in order to feed the beast from a digital mindset and a digital point, we just didn't have the budget or time or team to accommodate. And so TikTok is something

that we toyed around with for a little while. Our content actually got shadow banned because it's alcohol and now we're trying to give it a go again in the next few weeks. So stay tuned. We might bring that back. And then for the other parts, we really spend the majority of our time doing kind of in real life marketing. Like we are IRL all the way. The majority of our budget and I'm talking like 95% goes towards in-store demos, tastings, events where consumers are in a consumption mindset. And I think that's really important because I'll give you the example, you know, we do a lot of demos at Whole Foods, which is a great retailer of ours. And we really try to get the 4 to 7 p.m. tasting slots because if you are trying to sample

alcohol at, you know, 11 o'clock on a Tuesday, people are going to look at you like you have horns growing out of your head. They're like, I'm here to grocery shop and get my healthy food. I'm not here to think about alcohol. Like, get away from me. And so that's fair. That's happened to me before many times. So really spending the time right now building the, it's a super cheesy term in the industry, but it's so true, liquid to lips. Like that is truly all that matters because once people try it, they get excited about it. They want to add it to their drink repertoire. And, you know, that's our easiest way to win versus spending time and money on things in the digital world right now that just aren't showing a return for us like the other things are. Absolutely. And I think they're,

particularly in the IRL space, right? It also includes like different partnerships and things like that that you've landed and in some really creative ways, right, including kind of unexpected outreach moments and things like that. What are, what are some of the lessons that you think other founders can take from that? I like to reference our Panthers partnership and our LSU Athletics Partnership and by all means we are a brand, you know, small to medium and size. I'm. I am nowhere near ready to compete with some of these big boys. But what we did do is we took some very calculated risks early on that paid off. And I understand that it's not going to be like that for everyone.

But I think we get so in our heads. And sometimes the information is right in front of us. And so for this, being a canned cocktail, I obviously had my ideas of what I thought would work and what wouldn't. And so when we were approached by the Panthers first and then LSU athletics after that partnership, what I realized was, oh, arenas and events like this consumption mindset, you know, this is actually exactly where we need to be. And so I would say, trust your gut. And if an opportunity comes across the table that feels crazy, it might be for other people, but it might not be for you. And so that's, I think, how it felt for a while for us doing these two larger sports partnerships so early on in our

existence. But I credit it with a lot of our growth and awareness. and our ability to leverage not only retail partners, but other distributor partners and other markets, because we're like, hey, we're driving trial and sales. This is a massive opportunity to drive, like, a ton of that liquid to lips. Not only are we increasing awareness, but we're also increasing consideration, and a lot of these venues will also do concerts and other grassroots events. And so in addition to kind of the regular sports programming that goes on, you get some of these, I'm not going to call them extras, but you get some of these extra opportunities.

And it also allows you to leverage these on-premise locations to drive off-premise purchases. And so what we always try to do is have people go and buy these four packs at local retailers after they try it within the arenas, which is just a nice kind of way to close the system there. Absolutely. And both of those partnerships are now case studies for you too, right? To be able to use in other pitches and opportunities and things like that. And to your point, starting with one sort of consumer vertical opens up the opportunity to reframe it for other consumer verticals. So it just gives you kind of so much runway to kind of explore and see what that looks like.

I do think, though, what I'm hearing from you too is that you need to make decisions. really quickly and things have to happen within a certain, you know, amount of time. And how are you making decisions like that, which are arguably risks in a lot of cases, when there isn't really a clear roadmap for you? I can't remember exactly what it is off the top of my head. But it's kind of like, if you have 70% of the information and you can make an informed decision, you should go ahead and do it rather than waiting for, you know, 100% of, and being 100% certain. I don't think I've ever been 100% certain of anything in my entire life. And so if we feel like we have the facts and we have enough information to do it, it's a pretty easy yes or no. I don't think that we've ever

really belabored a decision for a very long time because you're either going to learn really quickly or you're going to fail really quickly. And I've done both. I think it's easy to talk about all the wins, but you learn more from those fast failures, which also then again informs how you're making your decisions and how you're shaping your outcomes. And that's, again, just been a huge driver for us and our ability to do. So I'm also lucky that I've surrounded myself with people who are much smarter than I am and they can help me make those decisions as well. I know. It always helps to have a team that's kind of backing you in those decisions and also is like willing to go on the journey with you, like even if it is a fail fast mentality, right? I think we often, we sort of

under, maybe underrepresent like how important those types of. people are, like in our sphere, like in marketing specifically. And I think that's a, that's such a great example. I want to talk a little bit about just entrepreneurship in general. We do have a lot of people that listen to the podcast that are either entrepreneurs or want to explore what it looks like to be one. And so were you always kind of somebody who thought that you would build something one day and or did entrepreneurship kind of sneak up on you? I will say I feel like I have always had this kind of entrepreneurial fire in my brain. So very creative and really curious. But, you know, diving into alcohol and slinging gin is not what I thought I would be doing. So it was a

really nonlinear way of getting here. And really, I think it's been the best blessing because I tell people I was probably a pretty bad employee in some of my later jobs because I thought I really knew everything and I really wanted, you know, I had something to prove. I had a chip on my shoulder. I was like, I feel like I know how to do this. And so going out on my own was the way to experiment and be like, oh, okay, wait, maybe I do know what I'm talking about. But yes. So short answer is yes, always felt like I wanted to do something on my own, had no idea. It would be a gin cocktail, but I'm happy I'm here. So I'm curious to get your thoughts on what you think is next for the beverage space. You know, I think for alcohol specifically,

selfishly, I would love for it to be an increase in ingredient awareness and integrity. And that is kind of feeding into the clean alcohol collective, which I co-founded with my co-founder who also comes from a beauty background. His name is Connor Bedgley. He's with father's beer. So he's making a clean beer. What he's doing to beer, I'm trying to do to can cocktails. And so for alcohol specifically, I think you'll see a lot of that. For the rest of the beverage industry, I would like to just see more interesting innovation rather than some of the copy paste that you tend to see.

It feels like you go into a soda aisle now and it's just all of the same pre-biotic sodas with very similar flavor variations. And I'm like, what if we did something, maybe not that? And so I would say between those two, those are two things that I'm really pushing for, especially on the alcohol side

because at the end of the day, even if you don't want to manufacture something that's considered quote unquote clean, like consumers still deserve to have it ingredient list and know what's in their beverage. So for sure. No, it's so true. And I think too, I'd love to hear a little bit more about clean alcohol collective. What are you trying to build with that? What's the community aspect to look like for you? A rising tide lifts all ships. It's cheesy, but it's true. And the thing that I have actually found to love the most about the alcohol industry

is everyone is so kind and willing to help you from like the founder side. And there are so many struggles that we all experience that if you can figure out a way to win together, people are much more willing to do so. And that wasn't really something I saw in the beauty world. So keeping that in mind what myself and my co-founder decided to do was really take ownership of, hey, we saw the positive waters splash on some of these brands when Sephora decided to create a clean-it a forest section. It creates an immediate divide in consumers' minds of, oh, if this product is clean, then what's in the product that I've been using? And so people don't really think about that when it comes to alcohol because there's this mindset of, oh, alcohol is already bad for me. So why should I

care what I'm, why should I care? And we're here to totally try to reshape the way that people think about that. So we really want to redefine the industry standard. And, you know, again, Like, pun was so easy. Raise the bar for ingredient transparency and integrity and alcohol where you have all of your ingredients that are carefully considered. You have your additives disclosed. You have your labels holding you accountable. And so what we did is we took a look at retailers like Whole Foods, sprouts and Arawan.

We're not going to reinvent the wheel. So we took a look at their no list. So ingredients that they just don't like. And it's pretty standard. So think artificial sweeteners like high fructose corn syrup, aspartame, glycerin, sucralose, all of those, you know, less than not, less than desirable things. Same thing with artificial colors. So red 40, yellow number five, blue one, artificial preservatives, sodium benzoate, potassium sorbate, and anything included in your natural flavors. So drilling down

even deeper because sometimes people can hide other things inside those natural flavors. So we actually ask people to disclose and make sure that there's no multodextrin, no non-organic sugars, and no propylene glycol. So that's kind of the biggest portion for us in terms of ingredient integrity. And then ingredient transparency is kind of the other pillar where we're asking you to put on your packaging your nutrition facts panel. We're asking you to put an ingredient list, which again, like I mentioned, is not currently, like legally required, which is so crazy. I do hope reform comes soon. And our goal with this is to really just help brands future proof themselves build kind of a foundation and awareness. We're trying to get to our first 20 brands by the end of

this summer. We're already at about, we have nine brands right now. We have a couple in the pipeline. We launched in December. So very encouraging. And then from there, we'll look at expansion, industry pressure, like our dream is to launch with, you know, one or two key retailers to create a clean alcohol section in store. So think like better summer barbecue where you have these brands next to each other and, you know, you're marketed almost as like a suite of products versus just an individual. So that's really kind of where we're going with that. And then eventually getting into some sort of like reform milestone, but that's like, you know, 2027, 28. That's incredible. And just a light, uh, a different.

to your day job, right? I've just trying to change the clean alcohol industry. That's amazing. It's amazing. It truly is. And I think there is such an opportunity for leadership in this space around education. Because as you were talking, all I could think about was like the fact that this is just not widely known. And there's such an educational opportunity and maybe white space for.

for you to play in as a result of that. I just get so discouraged seeing these big launches in the industry. There are two that I'm speaking about. One is like it's called Sunny D. Purple. And the second is I don't even know the parent company, but they came out with a light, plastic light bulb shaped glow in the, glow in the dark bottle. And when you look at the, you know, product opportunity you're like this is radioactive in nature and it is a shame that we are not training consumers to ask more questions but it's also a shame that there's not more to your point like things in place that would require companies to innovate a little bit better and the story that I always share with people it's truly my soapbox so I will I will wrap it up after this but it's um

you know healthy drinking is an oxymoron we know that No amount of alcohol is good for your health. I think people who, like red wine and tequila have done a great job of, you know, people thinking they're quote unquote healthy. Not the case. If you want to be healthy, you just don't drink. So when you take that a little bit further, some of those artificial preservatives that I was talking about, specifically sodium benzate, when that is mixed with ascorbic acid,

which is also known as vitamin C, it can produce benzene, which is another cancer-causing substance. And we know this. I knew this from my beauty days. This happened to us. We had a master blender asked to add sodium benzate to our formula, and we had to delay our initial launch by six months because I wanted to find another production facility. And then you start digging deeper and realize that according to certain documents, the FDA has known about benzene and food and beverage in these reactions since the 1990s. So you can't count on some of these governing bodies. to help you. You have to really take that information yourself. And again, it's like, I love to drink.

I wanted to have a cocktail, but I don't want all the other nasty crap in it. And so truly that was the impetus for all of this. And then you realize, oh, wait, I can also help you and bring brands together that have a similar mindset. For sure. And it's just, it's so clear. Like your passion is literally palpable. I'm like, how can I help? You're like, yes.

I'm like actually, yes, how can I help? It's just amazing. And as we kind of wrap up this conversation, as I mentioned, we do have a lot of folks who are kind of that listened to this podcast that are kind of sitting and maybe they have an idea in their notes app right now. And they're afraid to kind of take the first step to launch something or maybe even dabble in entrepreneurship in some way. What would you tell them? Do it. If you are the type of person that's already thinking about it, I don't think you'll be happy unless you try. it and I know it's really scary and I know that there are a lot of factors that go into it.

But I always tell people that it's, again, me and the cheesy quotes this time, it's like nothing else is coming to my brain. I literally have this written in my notes app because when I'm, you know, down bad, it's, you cannot let fear of striking out keep you from playing the game. And I find that so many people operate in such a fear-based mindset when it comes to entrepreneurship, because it's hard. You have two stories. You hear the massive failures and then you hear the exits. And you have a really hard time hearing everything in between. And the in between is so messy and beautiful. And I feel like every single day I get another MBA and I'm coming out of this. Even if this goes to hell in a handbasket

tomorrow, I'm very proud of where I came from and what I've done. And so truly if you're that type of person and you already feel like you want to do something, see it through and do it for yourself. Otherwise, you know, if you can live without that, then maybe not. I know. I know. It's such a great reminder, though, and wonderful advice, just career in general, honestly, even just more broadly. And Meredith, as we wrap up this conversation, we will have, of course, all the links in the show notes so that everybody can find Original Southside and Clean Alcohol Collective. Where can everyone follow along with what you are up to as well. Yes.

So best way to find me is on Instagram. I am not very exciting outside of South Sides. So you can follow Drink South Sides or myself, Meredith Leah Merritt. And then I always tell people for more information on the Clean Alcohol Collective. You can visit the website, just Clean Alcohol Collective.com. So if you have any brands you love or are thinking of even starting one yourself, reach out. Would love to have you.

Thank you so much for being on the show, Meredith. We appreciate you. Thank you. Thanks so much for listening to this episode of Marketing Happy Hour. If you enjoyed it, make sure you're subscribed to the show and sign up for a weekly newsletter with insights and marketing resources. We also invite you to check out the MHHH collective, our community for marketers looking to connect, grow, and learn together. Check out the links in the show notes. We'll see you next time.