The variance in color and flavor between differently labeled tequilas arises primarily from post-distillation processes. One variety exhibits a clear appearance, often bottled immediately or shortly after distillation. Another type presents a golden hue, commonly achieved through the addition of caramel coloring, oak aging, or a combination of both. These processes significantly impact the final profile of the spirit.
Understanding these distinctions is crucial for consumers and industry professionals alike. The aging process, or lack thereof, influences not only the spirit’s visual characteristics but also its complexity and smoothness. Historically, the coloration process served as a means to emulate the characteristics of aged spirits, providing a readily available and economically viable option. Appreciating this difference enhances the overall experience and informs purchasing decisions.