Is there gluten in malt whisky?

November 12, 2025 •

4 min read

Despite being made from barley, a grain that contains gluten, many health organizations confirm that distilled spirits like malt whisky are safe for consumption by most people with celiac disease. Understanding the manufacturing process is key to answering the question, "Is there gluten in malt whisky?"

Quick Summary

The distillation process effectively removes gluten proteins from malt whisky, rendering the final product safe for most individuals with gluten sensitivities. Caution is advised regarding potential cross-contamination or additives.

Key Points

Distillation Removes Gluten: The distillation process effectively separates the volatile alcohol from the non-volatile gluten proteins, leaving the final spirit gluten-free for most people.
Source Grain is Irrelevant: It does not matter whether the whisky is a single malt made from barley or a blended whisky with other grains; the distillation process purifies the alcohol regardless.
Trace Amounts are Possible: Extremely sensitive individuals with celiac disease might have a reaction due to potential trace amounts or cross-contamination, though this is rare.
Watch for Additives: Hidden gluten can sometimes be present in flavorings or other additives introduced after distillation, so always check labels on flavored whiskies.
Naturally Gluten-Free Options Exist: For guaranteed safety, spirits made from naturally gluten-free ingredients like corn-based whiskies (bourbon) or tequila are reliable alternatives.
Regulations Can Be Complex: Labeling can vary by country; some spirits made from gluten-containing grains may be labeled "processed to remove gluten" rather than simply "gluten-free".

The Science Behind Distillation

Whisky production involves a multi-step process that fundamentally alters the raw ingredients. The process begins with the mashing of grains, a step that extracts sugars and creates a gluten-rich liquid called 'wort'. This is then fermented to produce a weak alcoholic liquid, similar to beer, known as 'wash.' The crucial step for removing gluten is distillation.

How Distillation Removes Gluten

Distillation works by heating the wash in a still. Alcohol has a lower boiling point than water and other components, including gluten proteins. As the mixture heats, the alcohol vaporizes, leaving the heavier, non-volatile gluten proteins behind in the still. This alcohol vapor is then collected and cooled, condensing back into a liquid with a much higher alcohol content. This high-proof liquid is essentially free of the gluten proteins from the original grain. This holds true for both single malt whiskies, made exclusively from malted barley, and blended whiskies, which combine malt and grain whiskies.

Potential Risks: Distillation Isn't Perfect for Everyone

While distillation is highly effective, it is not a 100% perfect separator. For most individuals with celiac disease or gluten sensitivity, the trace amounts of gluten that might possibly remain are below the 20 parts per million (ppm) standard required for "gluten-free" labeling in some regions. However, individuals with extreme gluten sensitivity may still experience a reaction, though this is considered rare.

Considerations for Highly Sensitive Individuals

Cross-contamination: While distilleries are usually focused solely on alcohol production, the potential for airborne particles from nearby grain handling areas exists in some facilities.
Additives after distillation: Any flavorings or colorings added after distillation could potentially re-introduce gluten. However, regulations in many countries restrict additives in whisky. For example, in Scotch, only water and spirit caramel (E150), a highly processed additive considered safe, are permitted. Always check flavored whiskies, however, as they may have different rules.
Re-using casks: Some whiskies are aged in barrels previously used for beer. While unlikely to transfer a significant amount, this is a theoretical point of concern for the most sensitive individuals.

Malt Whisky vs. Blended Whisky: Does the Source Grain Matter?

The type of whisky, whether single malt or blended, does not change the fundamental outcome of the distillation process. The key takeaway is that the distillation process itself, not the starting grain, is what removes the gluten.


Feature	Single Malt Whisky	Blended Whisky
Starting Grain	100% malted barley	A blend of malt and other grain whiskies (e.g., corn, rye, wheat)
Distillation	Distilled in pot stills	Distilled in continuous column stills
Gluten Content	Gluten is removed by distillation, safe for most celiacs	Gluten from grain component is also removed by distillation, safe for most celiacs
Labeling	Not usually labeled gluten-free (depends on region)	Not usually labeled gluten-free (depends on region)

Safe Alternatives for the Most Sensitive

For those with severe sensitivity or simply for peace of mind, there are other distilled spirits that are made from naturally gluten-free ingredients from the outset.

Corn-based whiskies: Bourbon, which must be at least 51% corn, and 100% corn whiskies are naturally gluten-free.
Sorghum-based whiskies: Some distilleries use sorghum, a naturally gluten-free grain, to make whiskey.
Other spirits: Spirits like rum (from sugarcane), tequila (from agave), and potato vodka are also naturally gluten-free.

The Importance of Labels and Certifications

Labeling for distilled spirits can be a source of confusion. In the US, for example, the TTB (Alcohol and Tobacco Tax and Trade Bureau) has specific rules. While distillation removes gluten, whiskies from gluten-containing grains might need to be labeled as "processed to remove gluten" with an accompanying warning, or they may be permitted to be labeled as "gluten-free" if good manufacturing practices are followed to prevent cross-contact. The best approach is to look for certification from an independent organization for absolute certainty. Always consult with a healthcare professional regarding your specific dietary needs.

Conclusion: The Final Verdict

So, is there gluten in malt whisky? The resounding answer from experts and health organizations like Coeliac UK is no, due to the purifying power of distillation. The process effectively separates the alcohol from the heavier gluten proteins. While extremely sensitive individuals should exercise caution regarding potential cross-contamination or additives, for the vast majority of people with celiac disease, a dram of malt whisky is perfectly safe to enjoy. When in doubt, opting for a spirit made from naturally gluten-free ingredients or seeking medical advice is the safest bet.

Frequently Asked Questions

Yes, most people with celiac disease can safely drink malt whisky. The distillation process effectively removes the gluten protein, making the final product safe for consumption by the vast majority of individuals with gluten sensitivities.

The key process is distillation. During distillation, the fermented liquid is heated, and the alcohol vaporizes, leaving the heavier gluten proteins behind. The vapor is then collected and condensed, resulting in a purified, gluten-free spirit.

No, the starting grain does not affect the gluten content of the final distilled spirit. Whether the whisky is made from barley, wheat, or rye, the distillation process removes the gluten.

Pure, distilled whiskies are considered gluten-free. However, caution should be exercised with flavored whiskies or cocktails, as additives introduced after distillation could potentially contain gluten.

Yes, blended whiskies are also considered gluten-free for the same reason as single malts. They are distilled spirits, and the distillation process removes the gluten from all the component grain whiskies.

While the risk of cross-contamination from airborne grain particles is low in most distilleries, it is a point of consideration for extremely sensitive individuals. For peace of mind, spirits made from naturally gluten-free ingredients are an alternative.

For those seeking naturally gluten-free options, spirits like corn-based bourbon, tequila (from agave), rum (from sugarcane), and potato vodka are excellent choices.