Stay Connected
What We're Drinking



The Freewheel line with a couple of English friends.

It takes a lot of beer to keep the wine business running smoothly. Here in Redwood City, we are very fortunate to have a great English style ale producer right in our backyard: Freewheel Brewing Company. The staff of K&L are fictures at our local pub, and it is a rare moment when one of us isn't there having a pint and a bite of their excellent food. We are also lucky enough to be the first place to offer their bottled beer for sale. If you have never had it, the Freewheel Brewing "FSB" Freewheel Special Bitter, California (500ml) is the benchmark in fresh, balanced, smashable ale. We will do our best to keep some in stock for you, the customer too!

Recent Videos

Tasting with Oliver Krug

Upcoming Events

We host regular weekly and Saturday wine tastings in each K&L location.

For the complete calendar, including lineups and additional details related to our events, visit our K&L Local Events on or follow us on Facebook.  


Visit our events page on Facebook or the K&L Spirits Journal for more information.

>>Upcoming Special Events, Dinners, and Tastings

See all K&L Local Events


Entries in San Francisco (12)


Charity Dinner at Lark Creek Steak Featuring Pichon-Lalande

Editor's Note: Back in June, K&L San Francisco held a charity wine tasting to benefit the Bonnie J. Addario Lung Cancer Foundation. One of the items in the silent auction was a private wine dinner featuring old and rare vintages of Pichon-Lalande with K&L’s own Clyde Beffa at Lark Creek Steak in the city’s Westfield Centre. The dinner was held over the weekend, and Clyde brought a number of wines from his cellar, as well as 1975, 1978, 1985, 1986 and 1991 Pichon-Lalande.



Franck Bonville Brut Selection Blanc de Blanc

A fabulous hit to start the evening. Focused, clean, lemony, balanced and totally palate-pleasing.


  First Course

Hand-cut Fettucini with Dungeness Crab and Braised Leeks

1997 Château Pichon-Lalande, Pauillac  

Heavenly aromas of cedar and cassis; elegant and perfect right now/

1999 Château Pichon-Lalande, Pauillac   

The nose was more closed at first, but it opened up nicely.  It had more mineral and higher tannin content, but with a gutsy and fruity impression.

Second Course

Liberty Farms Duck Confit, Marbled Potatoes, Chanterelle Mushrooms, Pomegranate, Duck Jus

1985 Château Pichon-Lalande, Pauillac  

Elegance personified. Perfect right now. More black fruit flavors.  At peak. The cork was not great.

1986 Château Pichon-Lalande, Pauillac  

More tannic but a classic Cabernet, with tons of cedar oak. Still a bit closed, but many diners loved its richness.

1991 Château Pichon-Lalande, Pauillac   (Just in from Lalande’s cellar)

UNBELIEVABLE WINE! We drank two bottles. This wine just arrived Wednesday from France. Pure silk and satin on the palate.  Still has richness for the cellar.  Up there with 1991 Palmer, and maybe better tonight.


Third Course

Filet Mignon, Braised Spinach, Seared Foie Gras, Veal Demi-Glace

1983 Château Pichon-Lalande, Pauillac   

As good as Pichon gets.  Elegance and finesse personified.  Super sweet on the palate, but still some stuffing for a few more years.

1995 Château Pichon-Lalande, Pauillac  

Huge wine, blackberry flavors and tons of tannin.  Much too young—wait 10 years.


Fourth Course

Comte Cheese Plate

1975 Château Pichon-Lalande, Pauillac  

A crumbled cork had me worried, but the wine was so good—maybe the hit of the night—with tons of spicy aromas and flavors. High acid and some tannin but quite well-balanced.

2004 Château Pichon-Lalande, Pauillac  

New oak dominates the nose; this is a very sweet wine, a classic, but way too young to enjoy now.

1978 Château Pichon-Lalande, Pauillac  

The only disappointing wine of the bunch.  This bottle was tired and funky.  Well, 9 out of 10 isn’t bad.


Fifth Course

Crème Caramel

1991 Château  d’Yquem, Sauternes  

 Tasty. Not great, but quite nice. Not much botrytis.


San Francisco WhiskyFest 2009

K&L's David Driscoll pours Caol Ila and Highland Park at SF WhiskyFestWell, the biggest whisk(e)y event of the year has come and gone, and I'm completely exhausted.  I had a blast meeting everyone and pouring our delicious selections for the drinking public.  This being my first WhiskyFest, my strategy was simple: let every other vendor bring out their big guns, while I brought out affordable malts that every ticket holder could love and afford.  The consensus was simple - I asked most tasters what their favorite malt of the night was and they gave me the specifics on some 20+ year old relic that was being held back under the table of a specific vendor.  When I asked if they planned on buying a bottle of that delicious dram, 100% of those asked responded with "NO! Too expensive!"  I am happy to report that the K&L selections seemed to be the malts that everyone wanted to actually shell out their hard earned money for, and that makes me happy! Our $35 bargain bottle of Highland Park 8 year got rave reviews as did the 10 year Laphroig and the 8 year Caol Ila.  I didn't get to taste the whole floor, but my whiskey of the night went to a single barrel cask strength bottle of Four Roses, which knocked my socks off.  I absolutely love what they are doing over there with Jim Rutledge and company.  Anyway, here are a few photos of the event. 

David Driscoll


K&L San Francisco's Jeff Jones holds down the fort.


K&L's David Driscoll with the Malt Advocate's guru John Hansell.

K&L's David Driscoll with the crew from Four Roses, his favorite producer of the event.


Mejor Tequila, Direct Buy #2

The Penilla brothers and their agave fields.There seems to be an endless amount of new alcohol being fermented, pressed, and distilled every day in this drink-happy world we live in. At K&L we are constantly inundated with samples from new producers who would like us to put their bottles on our shelves. When I received a sample box of tequila a few weeks back, I was interested for the few seconds it took me to pull out the bottle and read the tagline printed on the back label: “modern luxury tequila.” “Oh brother,” I said to myself and I put the bottle back in the box and continued on with my work. To explain my hasty assessment I will give you a brief explanation regarding the current world of designer spirits.

There are bottles of whiskey in our stores that are expensive because they are old and cellaring scotch or bourbon in a warehouse for 20 years isn’t cheap. We have other bottles that are pricy because they are small operations that need to cover the high cost of the quality ingredients they are using in their production. Then you have “lifestyle” products that are expensive because...well, because they are. It’s not that they’re necessarily bad, but they may have done nothing to deserve their high price tag. Maybe R. Kelly sang about it in his latest single, or maybe someone saw Jay Z in the club sipping it on the rocks. Whatever the reason, I refer to them simply as “lifestyle” spirits because their sole appeal is based on trend, status and fashion, not upon quality. When I see the words “modern luxury” printed on a bottle, I immediately infer that I am dealing with another candidate in the endless campaign to make money off of young adults and pop culture without making good liquor—and I am not interested in contributing to this campaign.

What I would soon learn, however, is that the Penilla family put “modern luxury” on their tequila bottles because they believe that we have finally come to a time when quality tequila can be enjoyed for a reasonable price and that, my friends, is the luxury of this modern age. However, because I didn’t have the time to dig into specifics and was convinced that I was dealing with another mass-produced, marketing fad, I quickly drafted an email back to Angel Penilla and told him that K&L was more interested in small-production, hand-crafted tequilas and not in promoting lifestyle brands. This was a big mistake.

Little did I know that Mejor tequila is the product of local strawberry farmer Don Alberto Penilla and his sons, who come from three generations of blue agave farmers in Jalisco, Mexico. Don Alberto migrated to the United States as an orchard hand, worked his way up through the system, established himself as a U.S. Citizen, and saved up his money to send his sons to college and graduate schools. Over the years, during the strawberry off-season, Don Alberto returned to Mexico where he devoted time, effort and much enthusiasm to growing the most majestic blue agave in the Highlands of Jalisco. Eventually, his sons and son-in-law assembled the capital to produce their own brand of tequila, using Don Alberto's own estate-grown agave. Don Alberto pledged full support for the brand, but "only if the tequila was to be better than anything else on the market" and thus the brand philosophy and brand name Mejor (translated: better). The history behind Mejor tequila is one of the great stories I have yet heard in the booze business and here I had just categorized them as all flash, and no substance. It should not surprise you that Angel’s brother, and Don’s other son, Albert Penilla came to see me the next day and straighten me out.

Preparing the agave hearts for cooking.In addition to the tale of Don Penilla, Albert was intent on illuminating me on every detail behind the production of his family’s tequilas—from the harvesting of their agave plants, to the distillation process and the intricate chemical reactions that occur within their ovens, cooking tanks, stills, and oxygen treatment processes. All the agave (which they previously had sold to Patron, among others) comes from their own property that they have been working for close to 50 years. It is rare to find anyone in the spirits world that both grows and distills their own product, but the Penillas are completely involved in every aspect, even the bottling and labeling. However, they are so concerned with making the perfect tequila that, even with their vast understanding and involvement in the production, they brought in master distiller Marco Cedano Nuñez, of Don Julio 1942 fame, to oversee the entire process. The result is ridiculously good tequila that, because they import it and distribute it themselves, sells for far less than some of their inferior colleagues.

Like me, Albert Penilla believes that the truest expression of the agave plant exists in blanco tequila because it sees no barrel aging and the influence of wood can help to mask the flavors of substandard agave. Blanco is the truest representation of the plant and the closest that any spirit comes to representing the terroir associated with great wines. Mejor Blanco ($39.99) is fresh, spicy and bursting with the pure agave flavor I associate with high quality pulques. In the $30-$40 price range it would be difficult for me to recommend anything better. Mejor Reposado ($47.99) is where the brand is going to live up to their luxurious catchphrase. The tequila is so smooth and soft that it truly does seem like a luxury to be drinking it. The Mejor Reposado, distilled by the master behind the ultra-successful Don Julio 1942 ($129.99), comes as close to that level of velvet delicacy as any other reposado we have on the shelf. I am looking forward to later this year when the Penilla family bottles their first añejo to see if they can raise the bar even higher.

The Penillas putting the final touches on their packaging.As of this week you can find Mejor tequila on K&L shelves. Along with the Don Pilar I wrote about last week, it respresents the second of two tequilas that we buy locally, straight from the producer. Albert himself drives over to drop off the bottles on his lunch and gives us the invoice. They also make Mejor Tequila Pink ($39.99), which we can special order (which is being marketed to the younger, club-going, drinking community, Albert would later admit to me). It pretty much tastes like the blanco, except that it’s pink. Before you say to yourself, “Pink Tequila? Sheesh!” think about the tale I have just told you. Looks don’t always tell the entire story, and in this case, there certainly was an important story to be told. Don Penilla’s Mejor tequilas are top-notch products from a local member of the Bay Area community who is hoping to enrich our lives a bit by bringing the flavors of his native Mexico us. I recommend them highly.

David Driscoll, Spirits Buyer

Page 1 ... 1 2 3 4