Is Bourbon Whiskey Gluten-Free? The Definitive Guide

December 16, 2025 •

4 min read

According to the Celiac Disease Foundation, distilled spirits are considered safe for those with gluten sensitivities because the distillation process effectively removes gluten proteins. This means that bourbon whiskey, like many other spirits, is generally considered to be gluten-free, despite being made from grains that can contain gluten. However, navigating the world of spirits requires understanding the nuances of how they are made and what to look out for, especially for those with high sensitivities.

Quick Summary

Pure, distilled bourbon is safe for most with gluten intolerances, as the distillation process removes gluten proteins. Caution is needed for flavored bourbons, cross-contamination, and high sensitivities.

Key Points

Distillation Removes Gluten: The process of distillation separates alcohol from grain proteins, leaving gluten behind and making the final product safe for most people with celiac disease.
Source Grains Aren't the Final Factor: Although bourbon is made from a mash bill containing gluten grains (like rye and barley), the distillation process purifies the spirit, making the final product gluten-free.
Flavored Varieties Pose a Risk: Added flavorings or other ingredients after distillation can reintroduce gluten, so extra caution is needed with flavored bourbons.
Look for 100% Corn Bourbon for Certainty: For the highest level of safety, especially for those with extreme sensitivities, choose bourbon made from 100% corn, as it has no gluten-containing grains from the start.
Official Health Organizations Agree: Reputable organizations like the Celiac Disease Foundation confirm that pure, distilled bourbon is safe for consumption by those following a gluten-free diet.
Monitor Personal Reactions: While chemically free of gluten, some highly sensitive individuals may still have an adverse reaction. It is important to listen to your body and stick to naturally gluten-free spirits if necessary.
Consider Cross-Contamination Risks: Though less common in major distilleries, cross-contamination during production or bottling is a potential, albeit small, risk.

The Science of Distillation: How Gluten is Removed

Bourbon whiskey is an American spirit made from a mash bill, which is a mixture of grains. By law, this mash bill must contain at least 51% corn, but the rest often includes gluten-containing grains like wheat, rye, or barley. The seemingly contradictory gluten-free status of bourbon lies in the science of the distillation process itself.

Distillation works by separating liquids based on their different boiling points. The fermented grain mash is heated until the alcohol, which has a lower boiling point than water and other compounds, turns into a vapor. This vapor then travels through the still, leaving behind the solid grain mash—including the gluten proteins, which are non-volatile and cannot evaporate. The vapor is then cooled and condensed back into a pure, concentrated liquid spirit. Because the gluten proteins never vaporize, they do not make it into the final product that is bottled.

Why Experts Agree

Multiple celiac support organizations and regulatory bodies have weighed in on this issue, confirming that distilled spirits are safe for those on a gluten-free diet.

Celiac Disease Foundation (CDF): The CDF has long stated that spirits distilled from gluten-containing grains do not contain harmful gluten peptides and are therefore safe.
Coeliac UK: This organization confirms that all spirits are distilled, and this process removes any trace of gluten, including those made from cereals.
Alcohol and Tobacco Tax and Trade Bureau (TTB): The TTB allows distilled products made from gluten-containing grains to use the statement “Processed or treated or crafted to remove gluten,” provided good manufacturing practices are followed to prevent cross-contact.

Potential Risks and What to Watch For

Despite the safety of pure, distilled bourbon, some risks remain for those with severe gluten sensitivities or celiac disease. Being an informed consumer is the best defense against accidental gluten exposure.

Flavored and Additive-Based Bourbons

Some bourbons include flavorings, colorings, or other additives after the distillation process. These additions are the primary source of risk for gluten contamination. For example, some caramel colorings or flavor infusions may contain gluten. If you are highly sensitive, it is best to stick to unflavored, pure bourbon or contact the distiller directly to verify their production methods.

Cross-Contamination

Cross-contamination is another potential issue, though it is less common for large, reputable distilleries. Trace amounts of gluten could theoretically be introduced during the bottling process if shared equipment is not properly cleaned between product runs. Again, for highly sensitive individuals, this may be a concern, and contacting the manufacturer is the only way to be certain.

Comparison of Bourbon Types


Bourbon Type	Mash Bill	Distillation Process	Gluten Status (for most)
Standard Bourbon	Minimum 51% corn, with rye, wheat, or barley.	Distilled, removing gluten proteins.	Generally Gluten-Free. Safe for most people with celiac disease.
100% Corn Bourbon	Made exclusively from corn, a naturally gluten-free grain.	Distilled from naturally gluten-free ingredients.	Always Gluten-Free. The safest option for extremely sensitive individuals.
Flavored Bourbon	Varies, but with added ingredients post-distillation.	Distilled, but additives may re-introduce gluten.	Potentially NOT Gluten-Free. Requires ingredient verification.

Best Practices for a Gluten-Free Lifestyle

For those with celiac disease or high gluten sensitivity, adopting a few best practices can provide peace of mind when enjoying bourbon.

Stick to Pure, Unflavored Bourbon: This is the safest bet. Brands like Jim Beam, Maker's Mark, Wild Turkey, and Bulleit are generally considered safe because they are pure, distilled spirits.
Choose 100% Corn Whiskey: For absolute certainty, seek out bourbons explicitly made from 100% corn, such as Hudson Baby Bourbon.
Verify Flavored Varieties: If you must have a flavored bourbon, check the manufacturer's website or contact them directly to confirm that any post-distillation additives are gluten-free.
Beware of Mixers: The gluten in a cocktail is more likely to come from mixers than the bourbon itself. Ensure that all other ingredients, such as beer or other liqueurs, are also gluten-free.
Listen to Your Body: Some individuals with celiac disease may still react to distilled spirits made from gluten grains, potentially due to extreme sensitivity to trace amounts or other factors. If you notice a reaction, it is best to avoid them.

Conclusion: The Final Verdict

While the source grains of many bourbons contain gluten, the distillation process effectively removes the gluten proteins, rendering pure, straight bourbon a safe option for most individuals on a gluten-free diet. This is a position supported by major celiac organizations. The primary concerns arise from flavored bourbons that add ingredients after distillation and from the risk of cross-contamination, though this is rare. For those with extreme sensitivities, opting for a 100% corn-based whiskey or verifying the production process with the distiller is the safest course of action. Enjoy your whiskey responsibly and with confidence in its gluten-free status, provided you're choosing a pure, distilled product.

Coeliac UK is an excellent resource for information on all aspects of a gluten-free lifestyle, including distilled spirits.

Summary of Gluten in Bourbon

Pure, distilled bourbon is scientifically considered gluten-free due to the distillation process.
The gluten proteins from grains are left behind during distillation because they do not vaporize.
Flavored bourbons and liqueurs may contain gluten-based additives after distillation.
Major celiac organizations confirm the safety of distilled spirits like bourbon.
Individuals with high sensitivity should choose pure bourbon or 100% corn-based whiskey and avoid flavored varieties.

Frequently Asked Questions

Yes, pure, distilled bourbon is considered safe for most people with celiac disease. The distillation process effectively removes the gluten proteins from the finished spirit.

Maker's Mark, like other pure bourbons, is generally considered gluten-free because the distillation process removes the gluten from its grain mash, which includes corn, wheat, and barley.

The safest option is a pure bourbon made from 100% corn, as it never contained gluten-containing grains. Hudson Baby Bourbon is one example.

For distilled spirits made from gluten grains, U.S. regulations require labels to state 'Processed or treated or crafted to remove gluten'. Spirits made from naturally gluten-free ingredients (like corn or sorghum) can be simply labeled 'gluten-free'.

Naturally gluten-free spirits (like rum or tequila) are made from ingredients that never contained gluten. Distilled spirits (like bourbon) remove gluten during the distillation process, but start with gluten-containing ingredients.

While a small risk, it is generally not a major concern for most pure, distilled products. For those with high sensitivity, contacting the manufacturer is the best approach for reassurance.

Not necessarily. Flavorings or additives might be added after distillation and could contain gluten. It is crucial to check the specific product's ingredients or contact the distiller.