The variance in color and flavor profile between unaged and joven (or oro) tequila stems primarily from differences in production and aging (or lack thereof). One is typically clear, bottled immediately or shortly after distillation. The other achieves its amber hue and modified taste through the addition of caramel coloring, sugars, glycerin, oak extract, or a blend of aged and unaged tequilas. This distinction affects the overall character of the spirit.
Understanding this divergence is crucial for informed consumption and appreciation of the agave-based beverage. It impacts not only the drinking experience but also the choice of tequila for specific cocktails. Historically, the coloring agent was sometimes added to mask imperfections or inconsistencies in the base tequila; however, transparency in modern production practices is increasingly valued.
