The variance in shade and taste profile between unaged and joven (or oro) tequila stems primarily from variations in manufacturing and ageing (or lack thereof). One is often clear, bottled instantly or shortly after distillation. The opposite achieves its amber hue and modified style by means of the addition of caramel coloring, sugars, glycerin, oak extract, or a mix of aged and unaged tequilas. This distinction impacts the general character of the spirit.
Understanding this divergence is essential for knowledgeable consumption and appreciation of the agave-based beverage. It impacts not solely the consuming expertise but additionally the selection of tequila for particular cocktails. Traditionally, the coloring agent was typically added to masks imperfections or inconsistencies within the base tequila; nevertheless, transparency in trendy manufacturing practices is more and more valued.
