London Market

London Market Luxury wine and spirits stores located in San Francisco's Pacific Heights neighborhood, with online

05/19/2026

At London Market, we approach wine selection differently than most retailers or tasting programs. It’s less about filling shelves with the familiar SKUs and more about building a collection with intention. Every bottle feels chosen for a reason.

What makes the selection special is the balance. There’s respect for classic regions and benchmark producers, but there’s also room for discovery — wines with personality, producers with a point of view, and bottles that tell a story beyond a score or a label. The selection is curated vs commercial; the consumer value proposition at the top of mind.

Many programs are built around trends, mass distribution, or recognizable luxury names. We take a different approach. The wines aren’t there simply because they sell; they’re there because they represent craftsmanship, terroir, and authenticity.

There’s also a strong sense of rhythm to the selection itself. You move between elegant and powerful wines, old world restraint and new world energy, familiar classics and unexpected discoveries. It creates an experience that feels engaging rather than transactional.

What stands out most is the human element behind it all. These wines undergo a rigorous selection process, are often discussed by multiple staff members, and selected with real conviction. That level of thoughtfulness is becoming increasingly rare in modern wine retail.

The result is a wine program that feels personal, intelligent, and deeply intentional — one that invites conversation as much as consumption. At London Market we are not just selling wine; we are co-creating an environment where wine still feels connected to craft, culture, and story.

Rezpiral’s A Dream of a River reads less like a spirits release and more like a field study rendered in liquid form. Bui...
05/05/2026

Rezpiral’s A Dream of a River reads less like a spirits release and more like a field study rendered in liquid form. Built on the brand’s collaborative model—working with small, independent mezcaleros across Oaxaca—the series distills a broader idea: that water, not just soil or agave, is the true axis of terroir.

The project brings together a collection of micro-batches, each tied to a specific producer, village, and agave expression. There is no attempt at stylistic uniformity. Instead, the releases function as fragments—individual interpretations shaped by local water sources, fermentation environments, and inherited technique. The throughline is hydrological: rivers, runoff, and seasonal cycles quietly informing every stage of production.

Material choices reinforce that thesis. Bottles are wrapped in hand-printed amate paper, a nod to pre-industrial craft traditions, with artwork developed over years rather than designed for immediate market appeal. The packaging is intentionally tactile and irregular, positioning each bottle as an artifact rather than a repeatable product.

In the glass, the mezcals are precise and unforced. Earth, mineral, and subtle herbal tones dominate, with smoke present but rarely assertive. They read as transparent—less about impact, more about fidelity to origin.

What distinguishes A Dream of a River is its insistence on context. It frames mezcal not simply as an agricultural product, but as a convergence of ecology, labor, and time. Water is the quiet protagonist—shaping agave growth, guiding fermentation, and ultimately defining the character of the spirit.

The result is a series that resists easy consumption, both literally and conceptually. It merits close attention. Not just to discern flavor, but the impact—natural and human—that make that glorious flavor possible.

04/30/2026

Felicente begins with a simple premise: respect what exists, then push it forward with intent.

Its roots are firmly in Jalisco, where agave has been cultivated and distilled for generations. The methods it adopts—organic farming, tahona extraction, copper pot distillation—are not reinventions. They are acknowledgments. A recognition that tequila, at its best, is agricultural first, industrial second.

But Felicente does not stop at preservation.

Founded by Philippe Melka and Vincent Garry, the brand introduces a second perspective: that of the cellar. Fermentation is treated with the same precision as any given vintage. Barrels are selected not just for aging, but for influence— carefully chosen exquisite French oak, correct toast, controlled oxidation. The goal is not to overwrite tequila, but to articulate it differently. More structure. More texture. A longer conversation on the palate.

That duality—heritage and reinterpretation—is what makes Felicente so relevant to Cinco de Mayo.

The holiday itself is often simplified into celebration, but its origin is more specific: a moment where Mexico asserted identity under pressure, relying on ingenuity over scale. It was not about abandoning tradition, but about adapting it in a way that could endure.

Felicente operates in that same space.

It does not attempt to out-traditional traditional tequila. Nor does it chase mass-market accessibility. Instead, it occupies a narrower lane—where discipline meets experimentation. Where respect for origin coexists with a willingness to evolve.

On Cinco de Mayo, that positioning becomes clearer.

Most tequilas on the table are there for energy—bright, immediate, uncomplicated. Felicente reads differently. It slows the moment down. It invites attention to process, to craft, to the idea that even within a category as defined as tequila, there is still room for reinterpretation without losing authenticity.

So the story aligns cleanly:

A spirit rooted in Jalisco, shaped by tradition, and redefined through a different lens—much like the day itself. Not just a celebration of what is, but a recognition of what can be built from it…

Sake is brewed, not distilled—more akin to beer in process, but structurally closer to wine. It begins with polished ric...
04/28/2026

Sake is brewed, not distilled—more akin to beer in process, but structurally closer to wine. It begins with polished rice, water, yeast, and koji mold, which converts starch into fermentable sugar. The degree of rice polishing directly impacts style: at 60% remaining (seimaibuai), you enter junmai ginjo territory—typically more aromatic, refined, and precise.

Chochin Sake “The Shinbunshi 60” is built on Hattan Nishiki, a Hiroshima-developed rice varietal known for yielding expressive aromatics and a firm structural frame. Hiroshima’s soft water profile historically produces rounder, more lifted sake, but here that softness is balanced by a clear acidic spine.

Expect layered aromatics—orchard fruit, subtle florals, and rice—moving into a mid-palate with weight and definition. The finish shows a controlled, slightly bitter edge, a characteristic often associated with Hattan Nishiki, extending the sake’s length and complexity.

Serve at cellar temperature to emphasize aromatic clarity, or closer to room temperature for a broader, more textural read.

04/21/2026

…your neighborhood shop, open door, a product worth tasting. No detour required.

At London Market, the tone is intentionally local and unforced. Not a destination you plan around; it’s the place you pass, then decide to stay. The shelves read like a working pantry, the counter like a standing invitation. Regulars drift in without ceremony, new faces are folded in just as easily. You can count on a steady rhythm of good bottles shown on shelves and in tastings.

The tasting isn’t positioned as an event. It’s closer to a neighborhood habit: thoughtful pours, straightforward context, and room to ask or ignore as you prefer. We keep it precise without being didactic—wide variety, no pretense. You come in because it’s nearby; you return because it’s consistently right.

04/18/2026

Founded in 1862 by German immigrant Jacob Schram, Schramsberg Vineyards began as a quiet hillside estate in Napa Valley devoted to still wines. The property fell into disuse after Prohibition, its caves dormant for decades, until it was revived in 1965 by Jack Davies and Jamie Davies, who saw potential not in Cabernet, but in méthode traditionnelle sparkling wine.

Working with cool-climate fruit from across Northern California, they redefined American sparkling with precision and restraint. Schramsberg’s breakthrough came when its Blanc de Blancs was served at a 1972 state dinner by Richard Nixon in Beijing—an early signal that domestic sparkling could stand on the world stage.

Today, the house remains family-run, known for age-worthy cuvées that balance brightness with depth—less about spectacle, more about structure, time, and intent.

Rihaku “Origin of Purity” Junmai Ginjo Namazake comes from Shimane Prefecture, a quieter corner of Japan better known fo...
04/15/2026

Rihaku “Origin of Purity” Junmai Ginjo Namazake comes from Shimane Prefecture, a quieter corner of Japan better known for clean water and traditional brewing than scale. The brewery, Rihaku Shuzo, takes its name from the poet Li Bai—a nod to clarity and restraint.

This bottling is a junmai ginjo, meaning the rice is milled down to at least 60% and fermented with a slower, cooler approach. It’s released as namazake, unpasteurized, so what you’re tasting is closer to what leaves the tank—lively, direct, and a little more volatile than shelf-stable sake. Expect a clean line: soft fruit, faint florals, and a light, fresh finish that leans on texture more than weight.

Serve it chilled. Keep it cold. Once opened, treat it like a perishable—because it is. This is a snapshot of the brew at a specific moment, and what a glorious moment it is!

Born from a simple but uncompromising idea—bridge the elegance of highland tequila with the structure of lowland charact...
04/11/2026

Born from a simple but uncompromising idea—bridge the elegance of highland tequila with the structure of lowland character—Nosotros is all about Precision and Balance.

On the nose, it’s clean and lifted: soft florals, citrus oil, a trace of cooked agave that feels honest rather than engineered. The palate follows with intent—nothing disjointed, nothing forced. Highland brightness gives you that immediate accessibility, while lowland depth grounds it with subtle earth, pepper, and a mineral edge that keeps it from ever feeling one-dimensional.

What distinguishes Nosotros is restraint. In a category often driven by sweetness or oak masking, this is tequila that trusts its raw material. Mature agave, handled correctly, doesn’t need embellishment.

It’s equally at home in a well-built cocktail as it is neat. This is a spirit designed for versatility. A margarita becomes sharper, more intentional. A simple pour becomes a study in texture and finish.

And beyond flavor profile, there’s philosophy. Nosotros—“us”—isn’t just branding. It reflects a collaborative approach to production and a modern understanding of how people actually engage with tequila today: informed, curious, and increasingly unwilling to settle for anything generic.

04/04/2026

It’s not often that we are able to offer a preview of “coming attractions” - our next tequila gem will be on house soon!

Coolest part? It didn’t start in Jalisco. It began in Napa Valley. Two close friends, a winemaker and a barrel Jedi, wanted to work together for decades; they ultimately decided that’s where their combined efforts belong.

For decades, Philippe Melka built a reputation shaping some of the world’s most precise wines—where nuance is engineered not through manipulation, but through control: of fruit, of fermentation, of time. Felicente is the extension of that mindset, translated into agave.

Co-founded with Vincent Garry, the project asks a simple but disruptive question: what happens when tequila is approached not as a commodity or a tradition to preserve, but as a living raw material—treated with the same discipline as fine wine?

The answer begins in the highlands of Jalisco, where organically grown Blue Weber agave develops slowly in iron-rich red soils. Here, terroir is not marketing language; it is a variable to be respected. The agave is harvested at full maturity, then processed using a traditional tahona stone—a method chosen not for efficiency, but for the texture and integrity it preserves in the juice.

From there, the winemaker’s influence becomes more apparent. Fermentation is not rushed. Aromatics are allowed to form with intention. Distillation is calibrated to capture clarity rather than weight. The objective is not power—it is precision.

What emerges is a tequila that behaves differently. It is structured yet restrained, aromatic without excess, carrying the imprint of agave without the distortion of over-handling. There is a quiet confidence to it—less about impact, more about coherence.

Even the name, Felicente, reflects its origin: a fusion of Philippe and Vincent, but also a nod to felicidad—a measured, enduring form of pleasure.

This is not tequila chasing heritage, nor is it chasing trend. It is tequila reconsidered—through the lens of a winemaker who understands that the highest expression of any raw material is not what you add, but what you choose to leave untouched.

03/31/2026

London Market is well known for its rigorous whisky selection, that extends into our exclusive Whisky Club.

The club is designed as a continuation of the store selection process. Membership provides access to the edges of the category—limited allocations, single casks, distillery exclusives—but more importantly, it provides context. Why this producer, at this moment? Why this cask? Why does it matter?

Through structured core team tastings, comparative experiences, and direct narratives around production and maturation, the club shifts the focus from acquisition to understanding. Members are not simply recipients of rare bottles; they are participants in a more rigorous exploration of whisky as an evolving category.

There is also a practical advantage: access, priority, and curation remove the noise. In a market increasingly shaped by scarcity and speculation, the club offers a more stable, informed pathway—one that privileges quality and insight over opportunism.

Address

2901 Sacramento Street
San Francisco, CA
94115

Opening Hours

Monday 10am - 8pm
Tuesday 10am - 8pm
Wednesday 10am - 8pm
Thursday 10am - 8pm
Friday 10am - 9pm
Saturday 10am - 9pm
Sunday 11am - 7pm

Telephone

+14153466340

Website

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