On February 21, 2025, the Institute of Masters of Wine revealed its latest cohort, which included Jackie Ang from Singapore, who earned the prestigious title of Master of Wine (MW). This accolade is one of the highest achievements in the wine industry, with a rigorous program boasting a passing rate of approximately 10%. Ang is the second Singaporean to attain this title, following Tan Ying Hsien, who became the first in 2015.
Reflecting on his journey, Ang described his pursuit of the MW qualification as chasing a dream he once thought unattainable. His path began in 2018 when he was accepted into the program, though it was delayed multiple times due to personal and global events, including family matters and the COVID-19 pandemic. Throughout this period, Ang balanced full-time work as a pharmaceutical scientist, his role at Cherwell Wine and Spirits, his wine school, and his responsibilities as a father to two young children. He credits his wife’s unwavering support as instrumental in his success.
Despite the significant costs—estimated at about S$100,000, covering travel, wine tasting, seminars, and research—Ang persisted, even overcoming setbacks such as an initial failure at blind tastings and a revision of his research topic. His determination was fueled by a passion for wine, a field he discovered almost by accident but quickly grew to love.
Ang, who holds a Master’s degree in pharmacology from Cambridge and a PhD in medical sciences from Oxford, works as the head of the High Throughput Screening group at the Experimental Drug Development Centre at A*STAR in Singapore. He had no interest in wine until he encountered a wine-pairing dinner while studying at Oxford. Intrigued, he joined the Oxford University Blind Tasting Club and quickly became recognized as a “supertaster,” winning the Varsity blind-tasting competition two years in a row. His expertise was noted by The Economist, which praised his “encyclopedic knowledge and impeccable tasting notes.”
His growing interest in wine led him to pursue a WSET Level 4 Diploma, an entry requirement for the MW program. Ang’s exemplary performance earned him a scholarship for the MW and a recommendation from Tan Ying Hsien. He also started his own wine school, Cherwell, which fulfilled the program’s requirement for industry experience.
Looking to the future, Ang humorously noted that his MW qualification could serve as a “retirement plan” once his scientific career winds down. More seriously, he expressed a desire to contribute to Singapore’s wine culture by broadening the knowledge base and encouraging people to explore beyond common labels. He emphasized the need for a more diverse wine market in Singapore and hopes his new credentials will allow him to help elevate the local wine community.
Among Ang’s favorite wines are riesling, which he believes is underrated for its versatility and aging potential, and syrah, a grape that offers a wide range of expressions. He also advocates for the increased popularity of port wines, which he describes as “world-class” with exceptional concentration and aging potential, and verdicchio, which he sees as an underappreciated variety with great potential.
Alsace, with its scenic beauty and affordable aromatic white wines, is his favorite wine region, while Mendoza, Argentina, tops his travel wishlist due to its varied climates and promising wine-growing conditions. Ang is also focused on nurturing the next generation of wine professionals in Singapore, possibly even future Masters of Wine. He acknowledged the challenges of the wine industry in Asia, where opportunities are fewer compared to other regions, but remains committed to his scientific career for now, citing the financial limitations of the local wine industry.
Aside from Ang and Tan, other Masters of Wine based in Singapore include Annette Scarfe, Richard Hemming, and Benjamin Hasko, an exceptional figure who holds both the MW and Master Sommelier titles.
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