abaxial, Trust me, other's are happy you're stepping out and asking for us. These threads have been great for understanding the nuances in each brand and variances within the same brand.
I don't think I can accurately comment on spectra, I'm partially color blind with a red/green deficiency, but I can see the difference between natural and artificial coloring and I feel that's all that matters. How could a darker or lighter shade like BC bother me? On the other hand I can understand why a commercial distiller would want to produce a persistent peridot as it might sell better off the shelf.
However much importance you put on color is up to you but aroma and taste are the most subjective and in addition are at the mercy of the drink preparer. The amount, speed and temperature of water you use to dilute can greatly effect aroma, taste and mouth feel, etc. I' m happy when reviewers include their dilution ratios. I think it's paramount for any newbie to experiment with ratios and create a consistent method of preparation. I also notice that I get better tastings and aromatic results when I use water that's slightly less than ice cold.
If I could add a suggestion to the review system in general it would be to distinguish offerings by their recipe. There's a distinct difference between a Pontarlier and a Montpellier, enough of one that expectations should change for louche and taste characteristics. Wines are clearly distinguished in this way, not simply reds and whites. Has this ever been suggested. Hell, maybe one day the commercial market will start to label absinthe in a manner similar to wines. I'd like to know what some of the veterans and distillers feelings are on this.