Do Whiskey Sours Have Gluten? What Celiac Sufferers Need to Know

January 4, 2026 •

3 min read

According to the Celiac Disease Foundation, distilled spirits like whiskey are considered gluten-free due to the manufacturing process. This fact is a crucial starting point when determining if whiskey sours have gluten, but the answer is more nuanced for those with Celiac disease or high sensitivity.

Quick Summary

A whiskey sour is generally gluten-free, but potential gluten risks exist in added flavorings, cross-contamination, or from sensitive reactions to grain-based spirits. The safety of a whiskey sour depends on the specific ingredients and preparation methods used, beyond just the whiskey itself.

Key Points

Distillation removes gluten: The distillation process separates gluten proteins from alcohol in whiskey production, resulting in a gluten-free spirit.
Hidden gluten risks exist: Flavored whiskeys with post-distillation additives or commercial sour mixes can introduce gluten into a whiskey sour.
Cross-contamination is a concern: In shared bar environments, equipment used for gluten-containing drinks can contaminate a whiskey sour.
Fresh ingredients are safest: Using fresh lemon juice and homemade simple syrup avoids potential hidden gluten in pre-made mixes.
Sensitive individuals should take extra precautions: Highly sensitive individuals may prefer whiskeys made exclusively from gluten-free grains like corn or sorghum.
Communicate your needs at bars: Informing bartenders about your gluten sensitivity and requesting clean tools is crucial when ordering a whiskey sour out.

Understanding the Core Ingredients of a Whiskey Sour

A classic whiskey sour typically contains whiskey, fresh lemon juice, simple syrup, and sometimes egg white. While lemon juice, simple syrup, and egg white are gluten-free, the whiskey component requires attention for individuals with celiac disease or gluten sensitivity.

The Distillation Process and Whiskey

Whiskey is distilled from fermented grains like barley, wheat, or rye, which contain gluten. The distillation process heats the liquid, turning alcohol into vapor and leaving heavier gluten proteins behind. The condensed vapor results in a pure liquid alcohol. This process leads most health and celiac organizations, such as Coeliac UK and the Celiac Disease Foundation, to consider distilled whiskey gluten-free. The U.S. TTB allows 'gluten-free' labeling for distilled products from gluten grains if strict practices are followed.

Potential Hidden Gluten in a Whiskey Sour

Even with distillation, a whiskey sour can have gluten risks:

Flavorings and additives: Flavored whiskeys may contain gluten in added ingredients after distillation. Always verify with the distiller.
Cross-contamination: In bars, gluten can transfer from shared equipment like shakers or garnish trays, especially if used for drinks like beer.
Homemade vs. bottled mixes: Commercial sour mixes might contain gluten-based stabilizers or flavorings. Fresh ingredients are safer.
Individual sensitivity: A few highly sensitive individuals react to grain-based spirits, possibly due to compounds other than gluten that remain after distillation. Whiskey from 100% gluten-free grains (corn or sorghum) is recommended for these individuals.

Comparison Table: Gluten-Containing vs. Gluten-Free Whiskey Sours


Feature	Traditional Whiskey Sour (Potential Gluten Risk)	Gluten-Free Whiskey Sour (Minimal to No Risk)
Whiskey Base	Made with standard whiskey (e.g., bourbon, rye) distilled from gluten-containing grains (barley, wheat, rye).	Uses whiskey made from 100% gluten-free grains like corn or sorghum (e.g., specific bourbon or sorghum whiskey brands).
Mixers	Made with potentially contaminated store-bought sour mix or sweeteners.	Uses fresh lemon juice and homemade simple syrup (sugar and water).
Preparation	Prepared in a public bar environment with high risk of cross-contamination from shared tools.	Prepared at home with dedicated, clean cocktail-making equipment.
Additives	May include flavorings, colorings, or other additives that contain hidden gluten.	All ingredients, including any garnishes or optional egg white, are verified gluten-free.
Labeling	Not required to be labeled gluten-free if made from gluten-containing grains.	May use 'gluten-free' labeling if made from 100% gluten-free ingredients and processed to avoid contamination.

How to Ensure Your Whiskey Sour is Gluten-Free

To confidently enjoy a whiskey sour, especially with celiac disease:

Choose a pure whiskey: Select unflavored whiskeys from reputable brands. Many confirm their products are gluten-free due to distillation, such as Jack Daniel's and Jameson. Whiskey from 100% corn or sorghum grains offers maximum safety.
Use fresh ingredients: Always use fresh lemon juice and make your own simple syrup to avoid risks from commercial mixes.
Control preparation: Making your drink at home minimizes cross-contamination risk from shared tools.
Inform your bartender: When ordering out, specify your celiac disease and ask for clean equipment to avoid cross-contamination in busy bars.
Consider 100% gluten-free whiskey: For the most sensitive, choose whiskeys made entirely from gluten-free ingredients like Queen Jennie or James F.C. Hyde Sorgho Whiskey.

Conclusion

While distillation makes pure whiskey gluten-free, a whiskey sour can still pose gluten risks through additives, commercial mixes, and cross-contamination during preparation. You can minimize risk by using fresh ingredients, preparing drinks in a controlled environment, and selecting pure whiskeys. For certainty, contact the distiller or choose certified 100% gluten-free products.

Frequently Asked Questions

Yes, the whiskey itself is considered gluten-free due to the distillation process, which removes gluten proteins from the final product.

While distillation removes the gluten proteins, some whiskeys may have gluten-containing flavorings or colors added after distillation. Pure, unflavored whiskey is the safest bet.

Many pre-made commercial sour mixes are not gluten-free and may contain flavorings or stabilizers with gluten. Always use fresh ingredients or read labels carefully.

Yes, cross-contamination is a significant risk, especially in bar settings where shakers and tools are used for many different drinks, including beer-based cocktails.

The safest approach is to inform your bartender about your allergy, ask them to use clean, dedicated equipment, and ensure they are using fresh citrus juice and simple syrup, not a mix.

For those with extreme sensitivity, it is best to opt for a whiskey made from 100% gluten-free grains, such as corn or sorghum, to eliminate all risk. Certain bourbons and specific sorghum whiskeys fit this category.

Yes, the optional egg white used to create a frothy texture is a naturally gluten-free ingredient.