If you like agave distillates — that includes tequila, mezcal, bacanora and raicilla — you can start planning for a boozy Easter at Loló restaurant on 22nd Street.

Juan Carlos Ruelas, one of Loló’s owners, said that if the liquor license permit goes through — which he thinks is likely because they’ve only received positive feedback from neighbors — they should have a full bar by early April.

Ruelas said they purchased the full liquor license from the now-closed Charanga. In November, we reported that owner Gaby Salas had to close Charanga when the landlord declined to renegotiate her lease.

Ruelas and his business partners, including one who owns a restaurant in Guadalajara, noticed an increasing interest in mezcal recently and decided it was time to give the agave liquor a shot.

In addition to tequila and mezcal, Lolo’s selection will include bacanora, an agave distillate made in the Mexican state of Sonora that was illegal until 1992, and raicilla, which started as homemade liquor and is still commonly called “Mexican moonshine,” but now has its own festival in Puerto Vallarta.

All agave distillates offered at Loló will come from small distillers that the owners know. Jorge Martinez, one of the owners, recently bought a distillery that was on the verge of closing. Although Loló’s owners won’t be involved in making the liquors, they hope to first offer them on their menu, then possibly distribute them in the future.

“The other restaurants doing this have many labels; we’re not going to have that many brands because we only [want] brands that we trust, where we know the family,” Ruelas said.

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Hélène Goupil

Hélène Goupil is a former editor at Mission Local who now works independently as a videographer and editor. She's the co-author of "San Francisco: The Unknown City" (Arsenal Pulp Press).

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