Dallas' Mockingbird Station has a new boutique wine and spirit shop. Called Perrault Beverage, it's a family-owned shop specializing in world-class wine, spirits, and local brewers, located at 5331 E. Mockingbird Ln. #180, across from West Elm, where it opened on December 16.

The shop is from husband-and-wife Fausto and Jaclyn Vallejo, two food & beverage pros who are taking their hospitality background and applying it to the sometimes-sterile world of liquor stores.

"We hope to become a one-stop shop for beverage enthusiasts, industry professionals, and adventurous drinkers," Fausto says.

That'll include everything from advice on purchases and pairings, with a wide range of price points, plus wine tastings and samplings, as well as glassware, gift baskets, and food. Their Wine Director is Christina Chilcoat, a sommelier and former beverage director for Royal Blue Grocery in Highland Park.

Perrault offers more than 1,000 brands with a focus on domestic products made in the U.S. and Texas, but also international brands as well.

The couple have serious hospitality industry experience working for some of the area's most reputable companies including Hillstone (Houston's), Flavor Hook (chef Nick Badovinus' restaurant group), Hai Hospitality (Uchi), and Vandelay Hospitality Group (Hudson House, Drakes Hollywood, Brentwood, D.L. Macks).

"We decided we wanted to start a concept marrying our passion for beverage programs and hospitality," Fausto says. "Liquor stores and wine shops can be intimidating. We wanted to introduce a level of hospitality into a wine shop, with elements like education, personalized attention, tastings, and a wine club."

They also want to spotlight small producers and hidden finds.

"We are exploring wineries from all over the world including underrated and lesser known labels, that are not part of a big portfolio — varieties that don’t get the attention of top sellers," Fausto says.

Mockingbird Station made sense for its central location near the M streets, Lakewood, and Park Cities — "they do not allow liquor licenses and therefore there's a huge need," he says.

The space is modern, with dim lighting and upbeat music.

"One downside of liquor stores is that they often have a clutter that is distracting, with boxes and bottles everywhere," he says. "Our hospitality training says that your product should never touch the floor. It's a simple yet overlooked approach we stick to."