The classification hinges on production processes and aging. One variant is typically unaged or aged for a short period, resulting in a clear appearance. It often exhibits the raw, unadulterated flavors of the agave plant. Conversely, the other type often obtains its hue and sometimes flavor through the addition of caramel coloring, sugars, or glycerin, or through brief aging in wood barrels.
Understanding the distinction is beneficial for consumers seeking specific flavor profiles and levels of agave purity. One presents a sharper, more direct representation of the spirit, often favored in cocktails where the agave flavor is desired to shine through. The other offers a smoother, sometimes sweeter profile, which can be more approachable for those new to the spirit or those who prefer a less intense flavor. Historically, the distinction wasn’t always about quality; it sometimes reflected market demand for an aged-seeming product without the expense of true aging.
