The Beverage Clique Academy

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! 💙

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!

💬 Comment: Do you ever feel like you know “enough” but struggle to express it clearly?
➕ Follow for more drink education and clarity-driven learning

🚧 We’re currently down for maintenance.

Our website is temporarily unavailable as we work on improvements behind the scenes. Course registrations via the site will be affected during this period.

For sign-ups or enquiries, reach us at [email protected] or WhatsApp 8588 6167 — we’ve got you covered.

Thanks for your patience, we’ll be back up shortly. 🍷

Make May your month of pour-fect discovery🍷

Whether you're getting into wines, spirits, or sake, our courses are designed to help you drink smarter, taste better, and build confidence with every sip—because in May, it’s all about May-king better choices in your glass.

May Course Highlights:
🍸 WSQ Prepare & Serve Cocktails
🍷 WSET Level 2 Award in Wines
🍶 International Kikisake-shi
🍷 WSET Level 1 Award in Wines
🥃 WSET Level 1 Award in Spirits

From first pours to recognised certifications, these programmes will refine your palate and elevate your appreciation—one glass at a time.

Explore more at thebeverageclique.com and start making every sip count 🥂

Follow us for more and share this with your favourite drinking buddy!

Join us for an intimate roundtable with Robin Bauchet of Domaine Bauchet , a fifth-generation grower redefining what it means to craft Champagne with purpose.

From Premier Cru vineyards in the Côte des Blancs to a bold commitment towards sustainability, Robin shares firsthand insights into modern grower Champagne — where terroir, technique, and long-term thinking come together in every bottle.

This is not just a tasting. It’s a conversation on:
The grower Champagne movement
Practical sustainability in viticulture
How mindful appreciation elevates the way we drink

Whether you're in the trade, building your knowledge, or simply curious, this is your seat at the table.

𝐓𝐢𝐦𝐞 𝐚𝐧𝐝 𝐃𝐚𝐭𝐞: 23th Apr 2026 | Thursday | 7:00PM - 9:00PM
𝐋𝐨𝐜𝐚𝐭𝐢𝐨𝐧: The Beverage Clique Academy
𝐓𝐢𝐜𝐤𝐞𝐭 𝐏𝐫𝐢𝐜𝐞: Complimentary Tickets
𝐁𝐨𝐨𝐤 𝐲𝐨𝐮𝐫 𝐬𝐞𝐚𝐭𝐬 𝐭𝐨𝐝𝐚𝐲: https://thebeverageclique.com/events/domaine-bauchet-a-champagne-roundtable-with-robin-bauchet/