Is Bourbon 100% Gluten-Free? Understanding Distillation and Grain Selection

January 1, 2026 •

4 min read

According to the Celiac Disease Foundation, distilled spirits like whiskey and bourbon are considered safe for those with celiac disease because the distillation process effectively removes gluten proteins. This may seem counterintuitive given that bourbon mash bills often include gluten-containing grains, but the science behind distillation explains why the final product is typically free of the harmful protein. However, for those with extreme sensitivities or who prefer to avoid gluten grains entirely, specific brands and considerations apply.

Quick Summary

Pure, straight bourbon is generally considered gluten-free due to the distillation process, which separates gluten proteins from the final spirit. While the mash bill may contain gluten-heavy grains, bourbon can be safe for most people on a gluten-free diet. Those with high sensitivity can opt for brands made from naturally gluten-free grains like 100% corn or sorghum.

Key Points

Distillation is Key: The distillation process effectively removes gluten proteins from the final spirit, making most pure bourbons safe for individuals on a gluten-free diet.
Start with 100% Gluten-Free Grains: Brands that use a mash bill of 100% naturally gluten-free grains, such as corn or sorghum, offer the highest level of assurance against gluten exposure.
Avoid Flavored Products: Stick to "straight" bourbon and avoid flavored varieties, as added ingredients after distillation could potentially introduce gluten.
Choose Trusted Brands: Opt for reputable brands that have clear production practices and can verify that no gluten-containing materials are introduced after distillation.
Understand TTB Labeling: The TTB allows spirits made from gluten-containing grains to carry a "gluten-free" label if good manufacturing practices prevent post-distillation gluten introduction.
Mind Your Own Sensitivity: While medically considered safe, individuals with extreme sensitivities should exercise caution and listen to their body. Consulting a doctor is always recommended.

Bourbon is a popular American whiskey, and its gluten content is a frequent concern for individuals with celiac disease or gluten sensitivity. The key to understanding its safety lies in the science of distillation. By law, bourbon must be made from a grain mash that is at least 51% corn, a naturally gluten-free grain. However, the remaining percentage often includes gluten-containing grains such as wheat, rye, or barley. This combination initially causes concern, but the distillation process is the critical step that separates the alcohol from the gluten.

The Science of Distillation and Gluten

Distillation is the process of heating a fermented liquid and collecting the resulting vapor. The Alcohol and Tobacco Tax and Trade Bureau (TTB), which regulates alcoholic beverages in the U.S., has confirmed that distillation is a process capable of removing gluten. Here’s a simplified breakdown of the process:

The mash of grains is heated until the alcohol begins to vaporize.
Gluten, a protein, does not vaporize at the same temperature as alcohol.
The alcohol vapor is collected and cooled back into a liquid state, leaving the non-volatile proteins behind in the still.

This means that the final, pure distilled spirit contains no gluten, regardless of the grains used in the initial mash. Health organizations like Coeliac UK and the Celiac Disease Foundation agree that distilled spirits are safe for those on a gluten-free diet. This is why many mainstream bourbon brands are considered gluten-free despite using a mash that includes wheat or rye.

Potential Risks Beyond Distillation

While the distillation process is highly effective, a few potential issues should be considered by individuals with extreme gluten sensitivity:

Added Flavorings: Some bourbons or whiskey products have flavorings, colorings, or other additives introduced after distillation. These additives could potentially contain gluten. It is best for highly sensitive individuals to stick to pure, unflavored, "straight" bourbon.
Cross-Contact: While distillers maintain high hygiene standards, the risk of cross-contact exists in facilities that also process gluten-containing products. This is generally considered a low risk, but it is a consideration for those with the most severe sensitivities.
Barrel Sealant: Some archaic coopering methods involved using a wheat paste to seal barrels. While modern processes overwhelmingly use wax or other sealants, and the amount of contact was minimal anyway, this is an additional factor that some people consider.

Naturally Gluten-Free Bourbon Alternatives

For those who prefer a 100% guarantee by avoiding gluten-containing grains from the start, there are bourbons and whiskey-like products made entirely from naturally gluten-free ingredients. These are a great choice for ultimate peace of mind.

Notable 100% Corn and Sorghum Options

Hudson Baby Bourbon: Produced from 100% New York corn, this is a naturally gluten-free option for those who want to avoid any grain that contains gluten.
Mellow Corn: This Kentucky straight corn whiskey from Heaven Hill uses a mash of at least 80% corn and is aged in used barrels, offering a softer, sweeter flavor profile.
Queen Jennie Sorghum Whiskey: Made by Old Sugar Distillery from 100% Wisconsin sorghum syrup, this is a naturally gluten-free whiskey option that is a safe choice for those with gluten sensitivities.
Koval Bourbon Whiskey: Features a mash bill of 100% corn and millet, both naturally gluten-free grains, providing a well-balanced and unique taste.
James F.C. Hyde Sorgho Whiskey: Named after a historical botanist, this whiskey is made with 100% American-grown sorghum and is proudly labeled as gluten-free.

Comparison of Bourbon Types for Gluten-Free Diets


Feature	Traditional Bourbon	Naturally Gluten-Free Grain Whiskey
Mash Bill	Minimum 51% corn, with the remainder often including wheat, rye, or barley.	Made entirely from naturally gluten-free grains like corn, sorghum, or millet.
Distillation Process	Yes, absolutely necessary. Distillation removes gluten proteins.	Yes, still a standard part of the process, but there is no gluten to begin with.
Labeling	Cannot be labeled "gluten-free" if made from gluten grains, but can state "Processed to remove gluten" per TTB rules.	Can be labeled "gluten-free" if produced following good manufacturing practices to prevent cross-contact.
Risk of Reaction	Extremely low for most people due to distillation, but a potential concern for the most highly sensitive individuals.	Virtually zero risk related to grain content, assuming no post-distillation additives or cross-contact occur.
Best for Celiacs?	Generally considered safe, but some prefer to avoid.	Safest and most certain option for avoiding gluten from grain sources.

Conclusion

The science of distillation confirms that pure, straight bourbon is gluten-free, even when made with a mash containing gluten grains. Most people with celiac disease and gluten sensitivity can enjoy it without issue. For the most cautious individuals, brands made exclusively from naturally gluten-free grains like 100% corn or sorghum provide a risk-free alternative. As always, for extreme sensitivities, choosing pure, unflavored spirits and double-checking for any post-distillation additives is the best practice.

Beyond Celiac: Is Liquor Gluten-Free?

Frequently Asked Questions

No. While the distillation process makes pure, straight bourbon gluten-free, bourbons made with flavorings or other additives after distillation may contain gluten. Those made from naturally gluten-free grains are always the safest option for those with sensitivities.

According to the Celiac Disease Foundation, yes. The distillation process removes the harmful gluten proteins, making pure, straight bourbon safe for most people with celiac disease. However, those with extreme sensitivity might consider naturally gluten-free grain options.

Until a 2020 ruling, products distilled from gluten-containing grains couldn't be labeled 'gluten-free' in the U.S.. The Alcohol and Tobacco Tax and Trade Bureau (TTB) now allows this, but it requires adherence to strict good manufacturing practices to prevent post-distillation gluten contact.

The mash bill is the recipe of grains used to produce bourbon. While it often includes gluten-containing grains, it is important to remember that the final distillation process removes the gluten, making it a non-factor in the final product's gluten content.

Yes, some brands like Hudson Baby Bourbon are made from 100% corn, and some distillers use 100% sorghum, both naturally gluten-free grains, eliminating any potential gluten-related concerns.

While the risk of cross-contact is extremely low, especially in major distilleries with strict sanitation protocols, it is a consideration for the most highly sensitive individuals. It is best to choose a brand made from only gluten-free grains if this is a concern.

For absolute certainty, look for products made from naturally gluten-free grains like 100% corn or sorghum. When in doubt, contact the distillery directly to inquire about their process and ingredients.