Is Crown Royal Blackberry Flavored Whiskey Gluten-Free?

November 27, 2025 •

4 min read

According to Beyond Celiac, most pure, distilled liquors are generally considered gluten-free due to the distillation process. However, when it comes to flavored variants, like Crown Royal blackberry flavored whiskey, the answer is less straightforward and requires a closer look at the ingredients added post-distillation.

Quick Summary

Crown Royal Blackberry is not officially certified gluten-free, despite the distillation process removing gluten from its base spirit, because of potential gluten in post-distillation flavorings.

Key Points

Distillation removes gluten: The initial distillation process for all whiskies, including Crown Royal, removes gluten proteins from the base spirit, which is generally considered safe for most people with celiac disease.
Flavored products pose a risk: Crown Royal Blackberry contains flavorings added after distillation, and these additives can potentially reintroduce gluten or be subject to cross-contamination.
Crown Royal is not certified gluten-free: The manufacturer does not claim its flavored products are gluten-free, advising individuals with sensitivities to consult a doctor before consuming.
Celiac and sensitive individuals should exercise caution: The lack of certification and the potential for hidden gluten in flavorings make Crown Royal Blackberry unsafe for those with celiac disease or high gluten sensitivity.
Choose safe alternatives: Safer options include selecting a whiskey made from naturally gluten-free grains (e.g., corn whiskey) or creating your own blackberry infusion with a pure, unflavored whiskey.
Always contact the brand when in doubt: For any flavored spirit, contacting the manufacturer is the only way to get specific information about their flavoring processes and cross-contact protocols.

Distillation: The Process That Removes Gluten

Crown Royal Canadian whisky, like many other whiskies, is made from grains that contain gluten, including corn, rye, and barley. Despite this, the process of distillation is a powerful purifier that separates the alcohol from the heavier, non-volatile components like gluten proteins. During distillation, the fermented grain mixture is heated until the alcohol vaporizes, leaving the gluten proteins behind in the wash. The vapor is then collected and condensed back into a liquid, resulting in a spirit that is generally free of gluten.

Organizations like Coeliac UK and the FDA generally agree that properly distilled spirits are safe for most individuals with celiac disease. However, this safety applies to the base spirit before any additional ingredients are introduced. The crucial distinction lies in what happens after this stage, particularly for flavored products.

The Risks Associated with Flavored Whiskeys

With any flavored alcohol, the gluten-free status of the final product is a concern because flavorings are added after the distillation process. For individuals with celiac disease or severe gluten sensitivity, even a minute amount of gluten can trigger a reaction. The source of the flavorings and the manufacturing practices are the key factors in determining safety.

Potential Sources of Gluten in Additives

Flavoring Agents: Some natural or artificial flavorings may contain gluten-based ingredients or be processed in facilities that handle gluten. While information is not always readily available, it is a significant risk factor.
Caramel Coloring: While most modern caramel coloring (E150a) is derived from corn or beets and is therefore gluten-free, some whiskey traditions, especially in certain regions, might use caramel coloring derived from gluten-containing grains. While this is less common today, it adds to the uncertainty.
Cross-Contamination: The facility where the flavored whiskey is bottled may also process other products that contain gluten. Even if the flavorings themselves are gluten-free, the risk of cross-contact exists, which is a major concern for those with celiac disease.

Crown Royal Blackberry: What We Know

When focusing specifically on Crown Royal Blackberry flavored whisky, the company's official stance is critical. According to information from Celiac.com and other sources citing previous company communications, Crown Royal has not verified its products as gluten-free and does not make that claim. This is a standard and cautious approach for many alcohol brands, as it would require strict controls and certification processes to guarantee zero gluten content, especially for flavored products.

The ingredients for Crown Royal Blackberry include the base Canadian whisky and natural blackberry flavors. The base whisky itself is distilled from gluten-containing grains. The risk lies entirely with the blackberry flavorings and the production environment. Without official gluten-free certification, individuals with celiac disease should not assume the product is safe.

A Comparison of Options


Feature	Crown Royal Blackberry	Naturally Gluten-Free Alternatives (e.g., Stillhouse 100% Corn Whiskey)
Base Grain	Corn, rye, and barley	Corn, sorghum, millet (grains without gluten)
Distillation	Distilled; removes gluten from base spirit	Distilled from naturally gluten-free grains
Flavoring	Added after distillation, source of potential risk	Flavored, but with ingredients certified gluten-free
Certification	Not certified gluten-free	Can be certified gluten-free by organizations like GFCO
Risk for Celiacs	High, due to flavored additives and lack of certification	Low, as entire process uses gluten-free ingredients and may be certified

Making a Safe Decision

For anyone with celiac disease or a non-celiac gluten sensitivity, the recommendation from health professionals and celiac organizations is to err on the side of caution. Simply put, if a product is not explicitly certified gluten-free, and especially if it is a flavored variant of a grain-based spirit, it should be treated as potentially unsafe. While some individuals may not experience symptoms from trace amounts of gluten, the intestinal damage for celiacs can occur without noticeable symptoms.

For those who wish to enjoy a berry-flavored whiskey cocktail, there are two primary safer alternatives:

Use a Certified Gluten-Free Base Spirit: Purchase a whiskey made from naturally gluten-free grains, such as a 100% corn-based whiskey or sorghum whiskey. Ensure it carries a gluten-free certification. A reliable resource for finding safe options is the Gluten Intolerance Group website.
Add Your Own Flavoring: Create your own blackberry flavor infusion by adding fresh, gluten-free blackberries or a certified gluten-free blackberry puree to a pure, unflavored, and unadulterated distilled whiskey. This method gives you complete control over the ingredients and eliminates the risk from a manufacturer's unknown flavoring processes.

Conclusion

While the distillation process removes gluten from the base spirit of Crown Royal, the addition of blackberry flavorings after distillation introduces a significant risk of gluten contamination. As the company does not claim or certify its flavored whiskies as gluten-free, Crown Royal Blackberry is not a safe choice for individuals with celiac disease or severe gluten sensitivity. The best course of action is to stick with products that are explicitly certified gluten-free or to create your own flavored infusions using a trusted gluten-free base spirit and pure, unadulterated ingredients. Always consult with a healthcare professional regarding specific dietary needs and sensitivities.

Navigating Flavored Spirits Safely

Read Labels Carefully: Always check for any allergen declarations, though keep in mind alcohol labeling laws can be complex and may not require full ingredient lists.
Prioritize Certified Products: Opt for whiskies that are specifically certified gluten-free. Certification provides the highest level of assurance.
Contact the Manufacturer: If in doubt, reach out to Crown Royal directly to inquire about the specific flavoring process and cross-contamination protocols.
Consider Unflavored Versions: If you enjoy Crown Royal's flavor profile, their unflavored Canadian whisky is generally considered safe for most, as the flavoring risk is removed.
Be Aware of Cross-Contact: Acknowledge that shared equipment during the flavoring or bottling process can introduce gluten, even if the additives are technically gluten-free.

Frequently Asked Questions

The plain, unflavored Crown Royal Canadian whisky is generally considered safe for most individuals with gluten sensitivities because the distillation process effectively removes gluten proteins. However, the company does not provide official gluten-free verification, especially for its flavored variants.

While the base spirit is distilled, the blackberry flavorings are added afterward. Without confirmation that these added ingredients and the manufacturing process are completely free of gluten, there is a risk of contamination for celiacs.

Distillation purifies a spirit by separating the alcohol from the heavier gluten proteins. However, flavored spirits, like Crown Royal Blackberry, add ingredients post-distillation, which can reintroduce gluten or introduce the risk of cross-contamination.

No, but you must be careful. Some brands produce flavored whiskies using certified gluten-free ingredients and processes. Always check the label for a gluten-free certification, and if one is not present, it's best to avoid it.

For someone with celiac disease, consuming a product with potential gluten can cause an autoimmune reaction that damages the small intestine. This damage can occur even without noticeable symptoms, and it's best to avoid the risk entirely.

Yes, you can. Start with a certified gluten-free whiskey (such as one made from corn) and infuse it with fresh blackberries or a certified gluten-free blackberry puree. This gives you full control over the ingredients.

Many alcoholic beverages are naturally gluten-free, including wine, cider, and most pure distilled spirits like rum, vodka, and tequila. However, regular beer and some flavored spirits or pre-mixed cocktails can contain gluten.

Alcoholic beverages are often regulated by different agencies than food, and regulations on allergen labeling can be complex or less stringent. This is why specific certification from a third-party organization is the most reliable indicator.