Chromatic Personalization of Silver Tequila Using Bougainvillea spp. Infusions: An Experiential Co-Creation Platform

The growing demand for personalized experiences in premium beverages has stimulated the development of consumer-centered strategies that allow active participation in product customization beyond traditional sensory evaluation. This study investigated Bougainvillea bract infusions subjected to three postharvest treatments—fresh material (Series A), sun-drying (Series B), and oven-drying at 105 °C (Series C)—as a platform for chromatic co-creation in silver tequila at the point of consumption. Five extract-to-tequila ratios (1:9–3:7, v/v) were characterized using CIELAB colorimetry, UV-Vis spectroscopy, and differential pulse voltammetry (DPV) and subsequently evaluated through sensory analysis with 30 untrained consumers. Postharvest drying generated two distinct chromatic families: fresh bracts produced bluish-red profiles (b* < 0; h° ≈ 273–280°), whereas dried bracts generated orange-red hues (b* > 0; h° ≈ 10–27°). Instrumental analyses revealed corresponding pigment transformations associated with betalain degradation and changes in phenolic composition, providing objective support for the observed visual differences. Sensory evaluation demonstrated that the infused formulations significantly enhanced color and aroma without affecting texture. Rather than identifying a universally preferred formulation, the results revealed complementary consumer preference profiles, highlighting the value of personalization in premium beverage experiences. Overall, this study demonstrates that scientifically characterized botanical infusions can transform color into an interactive consumer attribute, providing an analytically supported platform for chromatic co-creation and experiential consumption in premium tequila.