Don't have a good answer for the taste difference.
But the thickness difference (viscosity) is probably a small quantity of water absorbed during handling and packaging.
3 to 4% absorbed atmospheric moisture will change viscosity quite a bit.
A low density (weight/volume) may also indicate water content..
I think most vendors just use the advertised viscosity, not their own measurements.
Glycerin can be made from a Varity of Sources. Hence it can have a Varity of Tastes.
Anhydrous means "Without Water"
So when the Label on the CVS Glycerin I use and have linked to say 99.5% Anhydrous it means that there is .5% Water per Unit Volume.
But another Brand may be USP Glycerin 95% Anhydrous. It would be considered to be the Same "Quality" but it would have 5% Water per Unit Volume. So it would be Thinner.
Atmospheric Variation I do not think plays much of a Role in the Viscosity of VG.