Enjoy a multi-sensory dining experience on Saturdays at The Agave Library. (photo by Jill Weinlein)

While attending the Código 1530 launch dinner at The Agave Library on the 24th floor of the Ritz-Carlton Los Angeles, I met expert mixologist Mike Nardelli. As the representative of the Jalisco-based agave spirit, he offered me a pretty pink welcome cocktail featuring Código Blanco. Made with pink aqua di Jamaica and made from hibiscus, it was topped with white meringue and a beautiful purple pansy flower. The meringue, thick like the topping of a lemon meringue pie, subdued the tartness and balanced the citrusy sweetness.

“The agave to make our tequilas grow in volcanic soil, and the water used is naturally filtered by percolating down through the volcanic soil of Los Bajos,” Nardelli said.

Taking in the views from the former WP24 restaurant space, now named Sendero, I admired the sleek bar, cozy lounge and different dining rooms decorated in handcrafted wood details, rich leather textures and earth colors.

Multiple dining experiences inside the restaurant includes Corteza at Sendero, offering Sea of Cortez coastal cuisine with a fresh Mexican and Peruvian influence. Diners sit to enjoy endless views of the sparkling nighttime downtown skyline, while enjoying the fresh flavors of ceviche, rich seafood stews and savory empanadas.

Mixologists in the lively bar area create picturesque cocktails sourced from family-owned distilleries in Mexico, Central and South America.

At the restaurant Leña at Sendero, Chef Kevin Luzande prepares beef and seafood fare influenced by his journeys tasting regional Baja coastline dishes down to Argentina’s steakhouses.

This elegant dining space features exquisite cuts of beef, lavish seafood platters and traditional Latin dishes. At the heart of the menu is a selection of wagyu, bone-in ribeye and prime porterhouse sourced from some of the best renowned farms including Aspen Ridge, Dimboola and Heritage Berkshire Farms.

An intimate chef’s table with an open kitchen, and Spanish-style wrought iron doors lead into the newer The Agave Library. Chef Luzande pairs Código 1530 tequilas with a multi-course tasting menu every Saturday evening for just 12 guests.

Eye-catching antojitos served in bowls and placed on stones were delivered to the table. A flavorful and meaty barbacoa sopita, a tempura charales that looked like smelt, and oysters on the half shell adorned with a delightful red fresno chile mignonette were our first tastes of the evening. The finger snacks were paired with a pour of Código 1530 Rosa served in an elegant glass flute. The tequila gave soft floral essence of Cabernet, since this Blanco rests for one month in uncharred Napa Cabernet French White Oak barrels, allowing the natural agave juice to take on the flavor without overpowering its delicate floral notes.

“Established in 1530 in Amatitán, in the Mexican state of Jalisco, it’s the birthplace of tequila,” Nardelli said. “Its hometown motto is ‘Donde Todo Comenzo – Where It All Began,’ and the craftsmen make the tequila by hand.”

Finger bowls were presented, and our server poured warm lemon scented water over a compact towel which blossomed open for us to clean our hands.

The next course was a bright red tuna tostada with a light orange sea urchin in the center. Avocado, salsa macha, pickled pearl onions and fingerling lime caviar top thinly sliced tuna on a crispy tortilla round. This dish was paired with Código 1530 Reposado that was aged for six months in Napa Cabernet French White Oak barrels. The agave-driven flavors of Los Bajos tequila offer subtle hints of many of the signature flavors found in whiskeys.

Another jaw dropping presentation was the lobster embarzado. Similar to the popular Jalisco grilled spiny lobster on a stick, this is glazed with chili paste on a puree of English peas with curly pea tendrils and a half of a charred lime to squeeze on top. It was served with a small snifter of Código 1530 Barrel Strength 88 Proof. Aged for more than two years in French White Oak Cabernet barrels, it’s one of the smoothest Barrel Strength Añejo Tequilas I’ve ever tasted.

“This is the type of tequila one sips with a cigar after a fine meal,” Nardelli said, as he continued to enlighten us about the family that makes these spirits. “For over five generations, the Amatitan distilling family has produced tequila by crafting every batch with exclusively sourced Blue Weber Agaves from local farmers. They extract only the best juice and pulp from the first press of agave to extract the purest flavor. The tequila is aged in the finest French White Oak Napa Cabernet barrels.”

The flavors of this pour also went well with the tender and perfectly cooked Australian wagyu ribeye on mole rosa and a sprinkling of smoked sea salt. I’ve tasted Oaxacan chocolate poblano mole and green verde mole, but never a dazzling red rosa mole. Chef Luzande prepares it using beets, almonds and probably 10 other ingredients. It’s silky smooth with a little texture from the nuts and was an ideal sauce to swirl the marvelously tender char-grilled beef.

A pre-dessert, or raspado, made with Harry’s berries and a vegan panna cotta made from lentils was a teaser. On top was a cold, refreshing and crunchy watermelon and strawberry granita.

We finished the meal with a spectacular dessert that arrived in a bowl with a thin sheet of paper hiding what was underneath. Servers appeared with lighters in their hand to ignite the paper. After the flame and smoke disappeared, an exquisite white chocolate skull filled with passion fruit appeared. Pastry chef Francois Behuet decorated the skull with blue, yellow and pink dots, just like the Dia de los Muertos skulls. It was surrounded with crunchy pepitas, chocolate granola and bright orange marigold petals. Marigolds are popular during Dia de los Muertos to attract the souls of the dead to the ofrendas prepared for them. This was served with Código 1530 Origen Extra Añejo aged for six years to provide tasting notes typically found in aged whiskeys and fine cognacs.

Take in the dramatic views of the sparkling city skyline during this one-of-a-kind chef Luzande’s multi-course Jalisco dinner with Código’s finest and masterfully-aged tequila. These dinners are available at The Agave Library on Saturdays for $395 per person.

Celebrate Dia de los Muertos at the Agave Library from Oct. 20-Nov. 4, with specialty bites, cocktails and an ofrenda displaying more than 3,000 marigold flowers along with candles, Calaveras and Catrina sculptures. Guests will have the opportunity to leave a memory of a loved one during this special event at Sendero. $$$ Open from 5 to 9:30 p.m. (213)743-8824.