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D&M Wine and Spirits, 2200 Fillmore Street, San Francisco, CA (2026)

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.

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.

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.

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.

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.

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.

03/04/2026

Subtle Spirits Macaw 16 Year Bourbon is not built for show. It is built for reflection.

Aged for sixteen years, this bourbon speaks first through structure. The oak is present but not domineering — integrated rather than imposed. Years in barrel have drawn out layers of dark caramel, polished leather, toasted pecan, and a deep, steady vanilla that feels less confectionary and more architectural. The sweetness is tempered by maturity; the spice carries a calm authority.

There is something distinctly contemplative about well-aged bourbon. At this age, the conversation shifts from grain to wood, from exuberance to composure. Tannins are refined. Texture becomes silkier, almost weightless despite its depth. The finish lingers not because it shouts, but because it settles — warm, resonant, deliberate.

Sixteen years in American oak means sixteen Kentucky summers pulling spirit in and out of charred staves. Sixteen winters slowing extraction, concentrating nuance. Angel’s share claimed its portion, leaving behind intensity without aggression. What remains is balance — and balance at this age is rare.

Serious bourbon drinkers understand that maturity can tip into over-oaked austerity. That line is thin. Macaw 16 walks it carefully. The oak frames the whiskey; it does not consume it. The result is a pour that rewards attention. It asks for time in the glass. It invites silence.

This is not the bottle for show. It is for those who appreciate restraint. Those who understand that profound spirits cannot be rushed — and are always shepherded by thoughtful mind and capable hands.

03/02/2026

For us, Burgundy isn’t just a category — it’s a lifelong pursuit. 🍷

Our Burgundy selection is built bottle by bottle, vintage by vintage, with intention and deep respect for wines reflecting a sense of place. From the limestone-rich slopes of the Côte de Nuits to the storied vineyards of the Côte de Beaune, we focus on producers who let terroir speak clearly and honestly.

You’ll find benchmark domaines alongside rising stars — wines that capture the precision of Chambolle, the structure of Gevrey, the quiet power of Vosne-Romanée, and the mineral drive of Puligny-Montrachet. Whether it’s village-level purity that overdelivers or Grand Cru bottles destined for long cellaring, the through line is authenticity.

We prioritize growers who farm thoughtfully, harvest carefully, and intervene minimally in the cellar. The result? Wines that feel alive — layered aromatics, silken textures, vibrant acidity, and that unmistakable Burgundy tension between delicacy and depth. These are bottles that evolve in the glass and reward patience.

Collectors will appreciate our limited allocations and age-worthy selections from classic vintages. Explorers will love the access to lesser-known appellations offering extraordinary value and character. And if you’re unsure where to begin, our team is always ready to guide you — whether you’re building a cellar, planning a dinner, or searching for that one unforgettable bottle.

Burgundy can be complex. It can also be magical. At D&M, we aim to make it both accessible and inspiring.

Stop in and discover why Burgundy remains one of the most compelling wine regions in the world — and why the right bottle, chosen with care, can turn any evening into something extraordinary.

02/27/2026

Rare bourbon and whiskey live at the intersection of patience, provenance, and personality. They aren’t simply older bottles — they are singular expressions shaped by barrel selection, warehouse placement, and decisions made decades before the cork is pulled.

At the heart of the cult conversation is Willett Distillery in Bardstown. Family-owned and fiercely independent, Willett’s small-batch and single-barrel releases have become collector staples. Their famed purple-top bottles are often barrel picks, each one unapologetically individual. Some lean into dense dark fruit and baking spice; others deliver earthy to***co, cocoa, and old oak. That unpredictability is the appeal — no formula, just barrel-driven character.

From Heaven Hill Distillery comes multiple pillars of rarity. The Parker’s Heritage Collection stands as a tribute to master distiller Parker Beam — each annual release experimental or archival in nature. Heavy char, extra aging, heritage mashbills — these aren’t everyday pours; they’re liquid history lessons.

Elijah Craig 18 Year Single Barrel is another benchmark. Unlike batched releases, each barrel must stand on its own after nearly two decades in oak. When it works, it’s stunning: polished leather, toasted coconut, burnt sugar, and seasoned oak wrapped in surprising balance. It’s mature without being tired — structured, contemplative, and unapologetically oaky in the best way.

Old Fitzgerald Bottled-in-Bond releases offer a different expression of prestige. Presented in art deco-style decanters, these wheated bourbons emphasize texture and finesse. Think caramel custard, honeyed grain, and gentle spice layered over mature oak. They feel composed — less about power, more about architecture and harmony.

Then there’s Redemption Whiskey, a modern player known for high-rye mashbills. While often more accessible, their older or limited releases showcase how rye spice, citrus peel, and herbal complexity can evolve into something layered and refined. A reminder that rarity isn’t always about hype — sometimes it’s about timing and discovery.

02/25/2026

Few wines express the quiet authority of great Burgundy like Richebourg Grand Cru from Domaine Anne Gros. The 2023 vintage captures the essence of this legendary site in Vosne-Romanée — a wine of depth, perfume, and structure that feels simultaneously powerful and weightless.

Sourced from old Pinot Noir vines rooted in the iron-rich clay and limestone of Richebourg, the wine reflects a terroir famous for producing some of the most commanding yet aristocratic expressions of the grape. Richebourg typically yields broader, more muscular wines than neighboring Grand Crus, but in skilled hands that power is shaped into elegance rather than excess. The 2023 growing season delivered healthy fruit with excellent concentration while retaining the freshness necessary for balance and long aging.

Aromatically, the wine opens in layers: black cherry, wild raspberry, plum skin, rose petal, and violet, followed by notes of sandalwood, baking spice, cocoa, and a subtle earthy complexity. With air, hints of iron, truffle, and forest floor emerge, underscoring its Grand Cru pedigree. On the palate, it is dense yet seamless — fruit saturates the mid-palate while vibrant acidity and ultra-fine tannins provide lift and precision. The texture is silky but structured, leading to a persistent, mineral-tinged finish that lingers long after the glass is set down.

Winemaker Anne Gros is known for a philosophy centered on finesse. Gentle extraction, native yeast fermentation, and carefully judged oak aging preserve purity while building the framework for decades of evolution. Nothing feels forced; the wine’s intensity comes from concentration of site rather than winemaking intervention.

What makes the 2023 particularly compelling is its approachability without sacrificing longevity. It offers a seductive openness in youth, yet its architecture suggests a long life ahead, gradually unfolding into the savory, truffle-laced complexity that defines mature Burgundy.

Richebourg is often described as a wine of grandeur and breadth. In this vintage, that grandeur is delivered with remarkable poise — a reminder that the greatest wines do not overwhelm, they resonate.

D&M Wine and Spirits

05/30/2026

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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