battle of the limoncellos

No, it isn't art.  It's a limoncello smackdown.

In January I posted about my new citrus zester and how easy it made peeling a batch of Meyer lemons for limoncello.  A week later I started batch # 2 (forgot to photograph, sorry!): a lazy-man's limoncello using the whole fruit.  This weekend I did a blind taste test with the statistically dubious number of two tasters (Michael & me).

The traditionally made limoncello is more attractive, clear in color.
 

I suspect the pectin in the seeds and pith are what gave the whole-lemon batch its opacity and layer of sediment;  would that extra pectin also give the limoncello a bitter taste?

The difference in flavors was significant.  Both are good, and a consensus was not reached.  Michael barely preferred the traditional, clear limoncello.  He described the taste as "more orange."  (Does that help you?  Me...not so much.)

I like the whole fruit version better, finding it sweeter and with a less sharp, vodka-y taste.  Both are delicious and worth serving.

To oblige the eyes or the tongue?  A question I shall ponder as the rain begins to fall.