Recorded in Hiroshima, Japan, during the International Wine Challenge Sake Competition, Sean Ou sits down with Chris Ashton, one of the key figures behind the International Wine Challenge, for a conversation on wine, sake and the future of global beverage judging.

As a judge for both IWC Wine and IWC Sake, Sean reflects on the importance of blind tasting, credible competitions and the growing role of sake within the IWC platform. While IWC remains one of the world’s most recognised wine competitions, its sake competition has become an important international stage for Japanese breweries seeking greater visibility and recognition.

Chris shares his thoughts on the evolution of IWC, the new regional structure for IWC Wine across The Americas, Asia Pacific, Europe and the United Kingdom, and how competitions can remain relevant in a changing drinks industry.

An insightful episode for listeners interested in wine judging, sake competitions, Japanese sake, international wine awards, sommeliers, producers and the future of beverage competitions.

#thebeveragecliqueacademy #TBCPodcask #IWC #chrisashton

In this episode of The Beverage Clique Podcast, we speak with Jérémie Roumegoux, Asia Pacific Sales Director for Clarendelle, the Bordeaux wine brand by Domaine Clarence Dillon and famously “Inspired by Haut-Brion.”

We explore how Clarendelle makes Bordeaux more approachable for today’s wine drinkers, while still carrying the elegance, heritage and blending philosophy associated with one of Bordeaux’s most prestigious wine families. Jérémie shares insights into the story behind Clarendelle, its red, white and rosé wines, and why the brand is positioned as a modern gateway into the world of Bordeaux.

We also discuss the Asia Pacific wine market, the evolving tastes of consumers in Singapore and the wider region, and how Bordeaux can stay relevant among younger drinkers, sommeliers, collectors and casual wine lovers alike.

From food pairing with Asian cuisine to the future of premium Bordeaux in Asia, this conversation offers a fresh and accessible look at Clarendelle, Domaine Clarence Dillon and the continued global appeal of French wine.

Whether you are a wine student, sommelier, wine trade professional, Bordeaux enthusiast or simply curious about discovering approachable Bordeaux wines, this episode is a great place to start.

Follow The Beverage Clique Podcast for more conversations with winemakers, educators, brand ambassadors and beverage professionals from around the world.

#thebeveragecliqueacademy #TBCPodcask #Clarendelle #JérémieRoumegoux

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.

⁠#baijiupodcast⁠ ⁠#sommelier⁠ ⁠#baijiuducation⁠ ⁠#thebeverageclique⁠ ⁠#TBCPodcask⁠ ⁠#vincentxu #cbc #baijiu

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/@johngauntner

#sakepodcast #sommelier #sakeeducation #thebeverageclique #TBCPodcask #johngauntner

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.

Vietnam is becoming one of the most talked-about drinks markets in Asia, with a young population, rising middle-class demand, and growing interest in wine, hospitality, and premium lifestyle experiences. In this episode, Sean speaks with Vi Le Hoang, Vice President of the Vietnam Sommelier Association, about the evolution of wine culture in Vietnam and the opportunities and challenges facing the sommelier profession today.

They discuss:

This is a conversation about wine, hospitality, education, and the next generation of beverage leadership in Vietnam.

#winepodcast #sommelier #wineeducation #thebeverageclique #TBCPodcask #sommelierminiseries #vietnam #sommelierassociation

In this episode of the Sommelier’s Playbook mini-series, I sit down with Reuben Khew, Head Sommelier at Burnt Ends, 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.

#sommeliersplaybook #winepodcast #sommelier #burntendssingapore  #wineeducation #thebeverageclique #TBCPodcask #sommelierminiseries

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.

Fernando from Casa Ferreirinha on Douro and Portuguese Wines

In this episode, Sean Ou sits down with Fernando Garcia-Agulló Guedes of Casa Ferreirinha for a deeper look into one of the most important names in Portuguese wine.

For many wine students and enthusiasts, the Douro Valley is often associated first with Port. But Casa Ferreirinha has played a major role in showing the world that the Douro is also capable of producing some of Portugal’s most compelling still wines. In this conversation, Fernando shares the story behind the house, the identity of the region, and how factors such as altitude, old vines, blends, climate and vineyard location shape the final wines in the glass.

We also explore what makes Casa Ferreirinha distinctive, from the freshness and food-friendliness of its whites to the concentration, balance and elegance of its reds, including the legendary Barca-Velha. Along the way, this episode offers valuable context for anyone studying Douro wines, Portuguese wine regions, wine terroir, climate influence, wine blending, and food pairing.

Whether you are a wine student preparing for exams, a sommelier building regional knowledge, or simply a drinker curious about the wines of Portugal, this is an episode packed with insight into heritage, style and what continues to make Douro one of the world’s great wine regions.

Have questions on the Douro or Portuguese wines? Leave a comment, send them in, and follow the podcast for more conversations with producers, sommeliers and drinks educators from around the world.

Wines Tasted:

Welcome to the first featurette of our Sommelier Mini-Series—where we spotlight the people shaping how Asia drinks today. In this episode, I sit down with Yeo Xi Yang, the mind behind Convivial, Singapore’s sparkling-wine-forward bar built around one simple idea: bubbles should feel welcoming, not intimidating.

We talk about Yang’s philosophy on hospitality and what it really means to curate a drinks program that balances fun, precision, and accessibility—without losing its soul. From how he thinks about pairing sparkling wines with real-world dining habits, to how trends and supply shifts have changed what ends up in our glasses, this is a conversation about sparkling wine as a culture, not just a category.

Whether you’re a Champagne die-hard, a pet-nat curious drinker, or someone who just wants to learn how sommeliers choose bottles that work for guests—this episode sets the tone for the mini-series: human stories, practical insights, and better drinking.

If you enjoyed this episode, hit Follow / Subscribe on the podcast so you don’t miss the next drop. And tell me what you’re drinking while listening—comment or DM me on Instagram: @so.thirsty.traveler.