The Beverage Clique Academy

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, or WhatsApp us to find your next learning experience!

In this episode of The Beverage Clique Podcast, we travel to Chengdu, China, to explore one of the world’s most important yet often misunderstood spirits: Chinese Baijiu.

Recorded during a recent visit to local Baijiu distilleries, Sean sits down with Vincent Xu, founder of the Chinese Baijiu Certificate, or CBC, to better understand the history, culture, production, aroma styles and global potential of Baijiu.

Vincent is a Baijiu, wine and spirits educator, consultant and judge, as well as a Chinese national-level Baijiu taster, Sichuan Baijiu judge and co-founder of the BAIJIU100 competition. Through CBC, he has been working to build a structured and internationally accessible education system for Chinese Baijiu.

For many drinkers outside China, Baijiu can feel intense, unfamiliar or difficult to understand. But behind every glass is a deep world of grains, fermentation, qu, distillation, ageing, blending, regional identity and craftsmanship.

This episode also marks a meaningful milestone for The Beverage Clique Academy, which is now the exclusive CBC training partner for Southeast Asia. As Baijiu continues to grow beyond China, structured education will play an important role in helping sommeliers, bartenders, educators, spirits professionals and curious drinkers understand the category with more clarity and appreciation.

Whether you are new to Baijiu or already working in wine and spirits, this episode offers an accessible introduction to Chinese Baijiu and why it deserves a bigger place in global beverage education.

Listen on Spotify or YouTube: https://linktr.ee/thebeverageclique.com

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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! ❤️🤍

John Gauntner on Sake Education, Sake Confidential & the Future of Sake

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 — a book that helped shape Sean’s early sake journey as a beverage trainer.

This episode looks beyond John’s biography and goes straight into the state of sake today: how the industry has changed, what Japanese breweries are facing, what international markets often misunderstand, and how sake education needs to evolve.

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.

Follow John Gauntner’s work:
Sake World: https://sake-world.com/
Sake Professional Course: https://sake-world.com/sake-professional-course/
Sake Industry News: https://sake-world.com/sin/
Sake Education Videos: https://www.youtube.com/channel/UC_WgdbmTzkykQp1Ay2O-dCQ/about
Books, including Sake Confidential: https://sake-world.com/store/books/
Sake Industry News on Substack: https://substack.com/

Listen on Spotify or YouTube: https://linktr.ee/thebeverageclique.com

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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 our website, 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!

Lawson's Dry Hills Wines , Marlborough & the Truth About “Mainstream” New Zealand Wine | Belinda Jackson

What happens when a wine brand becomes so visible that people start underestimating it? In this episode of The Beverage Clique Podcast, Sean sits down with Belinda Jackson, Marketing & Sales Manager of Lawson’s Dry Hills, to explore the story behind one of Marlborough’s most recognisable wine producers.

Known by many for its strong presence across retail, restaurants, and even Singapore Airlines Business Class, Lawson’s Dry Hills is sometimes seen as a mainstream New Zealand wine brand. But is that a fair assessment? This conversation dives into the bigger picture: the identity of Marlborough Sauvignon Blanc, the commercial realities of building a globally visible wine label, and why quality, consistency, sustainability, and regional expression still matter deeply in a competitive market.

Sean and Belinda discuss Marlborough wine, brand philosophy, wine marketing strategy, and how Lawson’s Dry Hills balances accessibility with authenticity across its portfolio, from Sauvignon Blanc to Chardonnay and Pinot Noir. For wine lovers, sommeliers, and drinks professionals, this is a closer look at how a well-known producer can still deliver serious substance in the glass.
If you’ve ever dismissed a wine for being “too commercial” or “too mainstream,” this episode may make you think again.

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 - VSA, 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. 🥂

In this episode of the Sommelier’s Playbook mini-series, I sit down with Reuben Khew, Head Sommelier at Burnt Ends SG , for a conversation on wine service, pairing, and what it takes to perform on the floor of one of Singapore’s most recognised dining rooms.

Known for its fire-driven cooking, wood-fired oven, and strong Australian identity, Burnt Ends has built a wine program that champions Australian producers alongside serious global selections. The restaurant continues to be recognised by both Michelin and international restaurant rankings.

For listeners who remember my 2022 conversation with Neil Simon Claudio, this episode explores a different perspective. Since then, Neil has moved into a broader Head of Beverage role across the Burnt Ends Hospitality Group, overseeing multiple concepts and the wider beverage direction.

With Reuben, the focus shifts to the modern sommelier craft on the floor: reading guests, recommending bottles under pressure, pairing wine with smoke and char, and delivering sharp hospitality without making wine feel intimidating.

This episode is also personal for me, as Reuben is an academy alumnus, and it has been genuinely rewarding to watch his rise within Singapore’s sommelier scene. We discuss his journey, competition mindset, lessons from previous establishments, and how he continues to grow in one of the country’s most demanding restaurant environments.

Expect a grounded and practical conversation on wine pairing, Australian wine, restaurant service, sommelier development, and the discipline behind great hospitality.

Listen on Spotify or YouTube: https://linktr.ee/thebeverageclique.com

⚠️ Did you register for a course recently but haven't heard from us? We want to make it right. Call or drop us a message at 8588 6167 — our team is ready to help! 💙