D&M Wine and Spirits

D&M Wine and Spirits One of the oldest established alcohol sellers in the US with some of the greatest Fine Wines and Vin Shipping in the US available.

D&M Wines and Liquors specializes in Champagne, fine French brandies, single malt scotch whiskies, American Whiskeys and fine wines.

06/19/2026

Come see us if you need a last minute Father’s Day gift. We got you covered.

06/14/2026

It’s National Bourbon Day! What’s in your glass?

06/13/2026

It’s National Rose Day and what better way to celebrate than with rose champagne.
🥂 What’s in your glass today? Tell us your go-to rosé in the comments!

Not all great whiskey comes from the bottles everyone is chasing.Our American Whiskey Club is curated for those who appr...
06/09/2026

Not all great whiskey comes from the bottles everyone is chasing.

Our American Whiskey Club is curated for those who appreciate craftsmanship, discovery, and exceptional whiskey from across the country.

🥃 Hand-selected bi-monthlyreleases
🥃 Distinctive bourbons, ryes, and American single malts
🥃 Expert tasting notes and producer insights
🥃 Access to bottles you may never find on your own

For collectors, enthusiasts, and those who simply enjoy a great pour.

Join the American Whiskey Club at D&M.

Château de Laubade L’Unique #3 is a remarkable Armagnac crafted exclusively from Plant de Graisse, a rare grape variety...
05/30/2026

Château de Laubade L’Unique #3 is a remarkable Armagnac crafted exclusively from Plant de Graisse, a rare grape variety once cultivated in the Armagnac region and now seldom seen in modern production. Distilled from the 2006 harvest and matured for 15 years in Gascon oak casks, this limited release shines a spotlight on a nearly forgotten piece of Armagnac’s heritage.

With each sip, layers of baked fruit, golden honey, warming spice, and refined oak unfold across the palate, the result of patient maturation and traditional aging techniques that bring depth and complexity to the spirit.

L’Unique #3 invites enthusiasts to discover an exceptionally rare expression of Armagnac—one that captures both the character of an uncommon grape and the enduring craftsmanship of the region.

The 2023 Frappato from Sicily is less defined by extraction than by restraint. In the hands of producers like Arianna Oc...
04/13/2026

The 2023 Frappato from Sicily is less defined by extraction than by restraint. In the hands of producers like Arianna Occhipinti, the grape is treated as a sense of place rather than a vehicle for power.

Frappato showcases a climate is warm enough to secure ripeness, but not so extreme as to collapse its natural acidity and architecture. The fruit is precise and restrained. Red cherry, blood orange, wild strawberry, and dried herbs form the core profile, with a faint saline edge that reflects the limestone and sandy soils of southeastern Sicily.

What distinguishes the 2023 expression is balance. The aromatics are open, yet not excessive. There is lift, and structure beneath it—in a form of the fine-grained tannins. The acidity is central to the wine’s identity.

Vinification choices matter here. Whole-cluster inclusion in many Frappato interpretations contributes a subtle spice and a faint green-tinged complexity, but it is never vegetal. The fermentation vessels lean neutral, preserving fruit definition rather than layering oak influence. The result is a wine that feels integrated, almost conversational in its delivery.

In the glass, 2023 Frappato is built for continuity. It opens quickly, but it also evolves with air, shifting from primary red fruit toward dried rose, tea leaf, and a faint savory edge reminiscent of crushed stone and dried citrus peel.
There is no attempt to mask the grape’s inherent delicacy. Instead, the wine leans into transparency, offering clarity of origin.

It is a snapshot of Frappato at equilibrium: fruit, acid, and tannin held in tension, with no single element allowed to dominate. The 2023 vintage reinforces what the grape does best—express light without fragility, and complexity without weight.

The 8-year bourbon from does not begin in a rickhouse—it begins with a reset.In 2012, after decades defined more by bot...
03/23/2026

The 8-year bourbon from does not begin in a rickhouse—it begins with a reset.

In 2012, after decades defined more by bottling than distilling, Willett made a deliberate return to making its own whiskey in Kentucky. For years, the market knew the name through sourced barrels—often excellent, sometimes legendary—but not entirely its own. The question was inevitable: what would Willett taste like when it was fully responsible for every step?

The 8-year is a clear answers to that question.

Distilled in the early years of that revival, the whiskey entered new, heavily charred American oak at a relatively low barrel entry proof. The mash bill leaned wheated—corn-forward, with wheat instead of rye—suggesting softness on paper. But Willett never intended softness to define it. Over eight long Kentucky summers and winters, the barrels were left to develop structure rather than excess. Heat drove extraction deep into the oak; cold pulled the whiskey back inward, tightening it.

What emerged is not a typical wheated bourbon.

The nose carries familiar signals—caramel, toasted nuts—but quickly shifts into something more lifted: citrus oil, dry spice, a faint herbal edge. On the palate, the wheat shows itself in texture, smoothing the entry, but the oak and proof reclaim control almost immediately. Dark sugars, clove, and char move in with precision. It doesn’t expand outward in sweetness; it narrows, focuses, and holds.

By the finish, the identity is unmistakable. Drying, structured, slightly tannic, with lingering cocoa and leather, it resists the rounded, easy profile that defines much of the wheated category. This is not designed to echo Buffalo Trace Distillery’s approach or compete with the softness of Pappy Van Winkle. It is Willett defining its own line—firmer, more architectural, less forgiving.

There’s also a quiet significance beneath the surface. This whiskey is not sourced. It is not blended to obscure inconsistency. It is estate distillate, aged, selected, and bottled under a singular philosophy. In a category where provenance is often blurred
Following years of access and selection focus, it now stands on production.

Komasa Jyozo distillery operates at the intersection of heritage and precision, translating centuries of shochu-making e...
03/18/2026

Komasa Jyozo distillery operates at the intersection of heritage and precision, translating centuries of shochu-making expertise into a distinctly modern expression of gin. Based in Kagoshima, the distillery draws from a region defined by volcanic soils, humid subtropical climate, and an agricultural richness that informs its botanical palette.

What distinguishes Komasa Gin is its deliberate focus on single-primary botanicals layered over a classic juniper foundation. Rather than building complexity through sheer volume of ingredients, Komasa refines clarity. Expressions such as Sakurajima Komikan emphasize a rare, indigenous citrus—grown on the slopes of the active Sakurajima—delivering an aromatic profile that is bright, saline, and subtly sweet, with a precise bitterness that avoids excess.

The production methodology reflects a hybrid philosophy: traditional pot distillation informed by shochu techniques, combined with a contemporary understanding of extraction and balance. Each botanical is treated with intent—maceration times, cut points, and blending decisions are calibrated to preserve volatile aromatics without sacrificing structural integrity. The result is a gin that reads clean yet expressive, with a textural softness that lends itself equally to minimalist serves or structured cocktails.

There is also a geographic honesty embedded in the liquid. Komasa does not attempt to replicate classic gin orthodoxy; instead, it articulates place. The mineral tension, the citrus oils, the restrained sweetness—all point back to Kagoshima’s coastal and volcanic identity. In that sense, Komasa aligns more closely with terroir-driven spirits, where provenance is not marketing language but sensory reality.

American whiskey is in the midst of a quiet but consequential evolution. The familiar centers of Kentucky and Tennessee ...
03/15/2026

American whiskey is in the midst of a quiet but consequential evolution. The familiar centers of Kentucky and Tennessee remain foundational, yet a broader landscape of distillers is pushing the category forward with new interpretations of grain, wood, and aging. Examples such as Courage & Conviction, Outlaw Bourbon, Bardstown Bourbon Company, and Bomberger’s illustrate the diversity defining American whiskey.

Courage & Conviction, produced by Virginia Distillery Company, reflects a distinctly American single-malt philosophy. Matured in a range of casks—from bourbon to cuvée and sherry—the whiskey reveals how climate and wood management can shape depth even at relatively young ages. It’s structured, grain-driven, and precise, a signal that American single malt is maturing into a serious category rather than a novelty.

Then there is Outlaw Bourbon, a whiskey that leans unapologetically into boldness. Rich oak, caramelized sugar, and dark spice define its profile. It’s not about restraint; it’s about the classic bourbon virtues turned up a notch—texture, sweetness, and the unmistakable imprint of new charred American oak.

Bardstown Bourbon Company represents a different kind of innovation. Known for its modern distilling campus and collaborative releases, Bardstown has become a technical powerhouse within the industry. Precision fermentation, thoughtful blending, and a willingness to partner with other producers have created whiskies that are both polished and expressive. Their approach demonstrates how data, craftsmanship, and scale can coexist without losing character.

And there is Bomberger’s, one of the historic labels revived by Michter’s Distillery. The name traces its lineage back to 19th-century Pennsylvania distilling, and the modern release honors that heritage with concentrated flavor and meticulous wood selection. Dense caramel, roasted nuts, and deep spice give it a gravitas that reminds drinkers why heritage labels still command attention.

The Michter’s Limited Release Toasted Barrel Finish is one of the more technically deliberate expressions in modern Amer...
03/10/2026

The Michter’s Limited Release Toasted Barrel Finish is one of the more technically deliberate expressions in modern American whiskey. Rather than relying on age alone, the whiskey’s defining feature is a secondary maturation in a specially prepared toasted barrel designed to amplify structure and aromatic complexity without overwhelming the underlying distillate.

The base whiskey—most commonly Kentucky Straight Bourbon or Kentucky Straight Rye—first matures conventionally in new American oak barrels. After reaching maturity, it is transferred to a second barrel constructed from 18-month air-dried oak and toasted to precise specifications rather than heavily charred. This process alters the thermal breakdown of the wood. Toasting encourages the formation of compounds such as vanillin, lactones, and caramelized sugars, while preserving a softer tannic profile than aggressive char.

The result is a whiskey that emphasizes depth over brute intensity. Aromatically, the toasted finish typically presents notes of roasted nuts, baking spice, honey, and dark toffee layered over the base whiskey’s caramel and vanilla core. On the palate, the texture is deliberate and structured—brown sugar, cocoa, and charred oak integrate with subtle fruit and spice. The finish is long, dry, and composed, often marked by toasted wood, molasses, and lingering warmth.

What distinguishes the Toasted Barrel program is the degree of precision involved. The second barrels are not interchangeable finishing vessels; they are coopered specifically for this release. Each batch is produced in limited quantities and bottled at 91.4 proof (45.7% ABV), a strength chosen to preserve aromatic clarity and balance.

Within the modern American whiskey landscape, where finishing techniques are increasingly common, the Michter’s Toasted Barrel Finish remains notable for restraint and ex*****on. It is not designed to mask the whiskey beneath it. Instead, the toasted oak functions as a structural extension of the original maturation—subtle, deliberate, and unmistakably focused on balance.

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2200 Fillmore Street
San Francisco, CA
94115

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Monday 11am - 7pm
Tuesday 11am - 7pm
Wednesday 11am - 7pm
Thursday 11am - 7pm
Friday 11am - 8pm
Saturday 11am - 8pm
Sunday 11am - 7pm

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+14153461325

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