The Beverage Clique

This September, learn something new and experience more🍷🍶🥃🍸 Taste your way through Wine, Sake, Spirits and Cocktails as you discover new flavours, understand what’s in your glass, and build knowledge you can enjoy both on and off the job. Whether you’re picking up a new hobby, deepening a passion, or adding a new skill to your career toolkit, our September courses are designed to take you beyond the textbook and into the world of beverages. ✨ Taste it. Learn it. Experience it. Many of our courses are SkillsFuture Credit and NTUC UTAP eligible, making it easier to invest in an experience that stays with you long after the class ends. Explore our September course lineup on our website thebeverageclique.com, or WhatsApp us to find your next learning experience!

Exploring Chinese Baijiu with CBC In this episode of The Beverage Clique Podcast, we head to Chengdu, China, to explore the history, culture, production, aroma styles and global potential of Chinese Baijiu. Sean chats with Vincent Xu, founder of the Chinese Baijiu Certificate (CBC), and a national-level Baijiu taster, judge and educator, to unpack what makes Baijiu one of the world’s most unique and misunderstood spirits. We also discuss Baijiu’s grains, fermentation, qu, distillation, ageing and regional styles—and why structured education is key to helping more people understand and appreciate the category. This episode also marks an exciting milestone for The Beverage Clique Academy, now the exclusive CBC training partner for Southeast Asia. 🎧 Listen on Spotify or YouTube: https://linktr.ee/thebeverageclique.com

Happy SG61! 🇸🇬✨ As we celebrate Singapore's 61st birthday, we're raising a glass to the passion, resilience, and craftsmanship that make our F&B community so vibrant. At The Beverage Clique Academy, we're proud to be part of a nation that believes in lifelong learning, innovation, and excellence. Here's to empowering the next generation of beverage professionals and creating unforgettable experiences. One pour, one brew, and one cocktail at a time! Cheers to Singapore, our industry, and everyone who continues to learn, grow, and inspire 🥂 Happy National Day! ❤️🤍

Recorded during the IWC Sake judging trip in Hiroshima, Sean sits down with his sake sensei, John Gauntner, one of the most respected English-language voices in sake. John is the educator behind the Sake Professional Course, Advanced Sake Professional Course, Sake Industry News, and the author of Sake Confidential. This episode looks beyond John’s biography and goes straight into the state of sake today. They also discuss Sake Confidential, structured sake education, Sake Industry News, and the trends that may define the future of sake — from sparkling and low-alcohol styles to aged sake, luxury sake, modern yeast-driven expressions and overseas sake breweries. A must-listen for sake students, sommeliers, educators, importers, distributors and anyone serious about understanding Japanese sake beyond the label. 🎧 Listen on Spotify or YouTube: https://linktr.ee/thebeverageclique.com

Your next beverage adventure starts this coming August 🥂✨ Ready to turn your passion into knowledge? Explore our August course lineup designed for curious enthusiasts, aspiring professionals, and anyone looking to taste with greater confidence. 🎓 Your journey starts here. Join us at The Beverage Clique Academy! The best part? Many of our courses are SkillsFuture Credit and NTUC UTAP eligible, helping you invest in your passion while gaining knowledge and skills that last beyond the classroom. Explore our August and Q3 course lineup on thebeverageclique.com, or reach out to us via WhatsApp. Our team is always happy to guide you in finding the right course to match your learning journey!

🍷 New Podcast Episode: Lawson’s Dry Hills, Marlborough & the Truth About “Mainstream” New Zealand Wine | Belinda Jackson Is Lawson's Dry Hills really just another "mainstream" New Zealand wine? Sean sits down with Belinda Jackson, Marketing & Sales Manager of Lawson's Dry Hills, to explore the story behind one of Marlborough's most recognised producers—and why visibility doesn't come at the expense of quality, sustainability, or regional expression. If you've ever dismissed a wine for being "too commercial," this episode might change your perspective. 🎧 Listen on Spotify or YouTube: https://linktr.ee/thebeverageclique.com

Vietnam Wine Education and the Sommelier Profession | Vi Le Hoang In this episode, Sean sits down with Vi Le Hoang, Vice President of the Vietnam Sommelier Association, to explore how Vietnam’s wine scene is developing and why the country is increasingly seen as one of Asia’s most interesting growth markets for wine education and hospitality. Together, they discuss changing consumer behaviour, common misconceptions around wine, the differences between Hanoi, Ho Chi Minh City and Da Nang, and the growing role of sommeliers in shaping Vietnam’s beverage culture. Listen on Spotify or YouTube: https://linktr.ee/thebeverageclique.com

July is looking WSET-acular 🍷✨ If you've ever wanted to understand what's in your glass, build confidence when choosing a bottle, or take your first step towards an internationally recognised qualification, this is your sign. This month, we're pouring a full lineup of courses designed for curious beginners and aspiring enthusiasts alike Curious about China's national spirit? Our CBC International Certificate (Basic) introduces the history, production methods, flavour profiles, and cultural significance of baijiu—one of the world's most consumed spirits and a category that's gaining increasing global attention. The best part? Most of our courses are SkillsFuture Credit and NTUC UTAP eligible, making it easier than ever to invest in your passion. Explore all July courses at thebeverageclique.com or send us a DM—we're always happy to help you find the right pour for your learning journey. 🥂

Pairing Wine with Fire: Reuben Khew of Burnt Ends | Sommelier’s Playbook In this episode of Sommelier’s Playbook, I speak with Reuben Khew, Head Sommelier at Burnt Ends Singapore, about modern wine service, pairing, and performing under pressure in one of Singapore’s top dining rooms. The conversation also touches on Burnt Ends’ strong Australian wine identity, its Michelin recognition, and how its beverage program balances regional focus with global selections. Compared to a previous 2022 discussion with Neil Simon Claudio—now overseeing broader beverage direction within the group—this episode focuses on the frontline sommelier experience. We also dive into Reuben’s personal journey, competition mindset, and development within Singapore’s demanding hospitality scene, offering a practical look at wine pairing, service discipline, and guest experience. Listen on Spotify or YouTube: https://linktr.ee/thebeverageclique.com

Wines. Spirits. Beer. Cheese. Whisky. Five worlds. Six courses. Zero reasons not to sign up! 😄 Whether you're a total beginner or just someone who wants to finally sound like you know what you're talking about at a restaurant — we've got a course with your name on it. And honestly? Once you start, you won't want to stop. 🍷🍺🧀🥃 The good news: most of our courses are SkillsFuture and NTUC UTAP eligible. Now that's what we call a grape deal. 🍇 Pick your obsession. We'll take it from there. 🥂 Check out all our June courses at thebeverageclique.com or drop us a DM — we don't bite, we just pair. 😉

How Sommeliers Read Guests: Yue Chow’s Sommelier Playbook at temper In this instalment of our Sommelier Mini-Series, we step into temper.—the moody, music-led wine room inside Mondrian Singapore Duxton, built for discovery with an unusually deep by-the-glass culture. My guest is Yue Chow, a Singapore-based sommelier currently pursuing the Master of Wine (Stage 1), recently recognised with a scholarship that signals serious potential. Rather than zooming out into “brand philosophy” (we’ll save that for a future conversation with Roberto/Robert Duran, the wine director behind the overarching program), this episode focuses on Yue’s on-the-floor craft: how she reads guests fast, builds confidence for curious drinkers, and turns a serious cellar into an approachable, convivial experience. Expect practical pairing instincts, guest psychology, and how MW study quietly sharpens service without making it feel like a lecture. Listen on Spotify or YouTube: https://linktr.ee/thebeverageclique.com

“Just drink only~” is where most people begin. Then one day, you realise every flavour has a reason behind it. Why it’s crisp. Why it’s smooth. Why it lingers long after the sip. And once you understand that, drinking changes. You stop choosing blindly. You drink smarter. You taste better. You appreciate more. Because what’s in your glass is more than just a drink. It’s craftsmanship, culture, and character. If you’re ready to go beyond “just drink only~”, start learning what’s actually in your glass and sip with intention!

You don’t need to overload yourself with information. You need more clarity. Most people already know enough, they just haven’t learned how to turn knowledge into impact. Because in drinks (and in any field), the difference isn’t how much you know… It’s how clearly you can communicate what you know. At The Beverage Clique Academy, our certified and experienced trainers help you bridge the gap between knowledge and confident expression. Join us as we Drink Smarter, Taste Better! ➕ Follow our social media @thebeverageclique for more drink education and clarity-driven learning

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