Tag: Whiskey distillation

According to the Celiac Disease Foundation, most people with celiac disease can safely consume distilled spirits, but regulations reveal a deeper truth about true certification. Only whiskeys made from inherently gluten-free grains can be explicitly labeled certified gluten-free.

According to extensive lab analyses, most whiskies, including those with a distinct maritime taste, contain no measurable sodium. So, why do some whiskies taste salty? This briny flavor is a masterful illusion of neurochemistry and sensory association, not the result of literal salt.

According to nutritional data from whiskey brands like Jameson and Powers, pure Irish whiskey contains zero grams of carbohydrates and zero grams of sugar. This fact stems from the distillation process, which strips away the fermentable sugars and starches from the grains, leaving behind only alcohol and water.

Pure, unflavored whiskey contains virtually zero carbohydrates and sugar, unlike many other alcoholic beverages. This remarkable lack of sugar content in whiskey is a direct result of its production, particularly the transformative process of fermentation and distillation.

While many spirits are made from a variety of grains, single malt Scotch whisky is, by definition, distilled from 100% malted barley. So, does whiskey contain barley? The role of this grain varies significantly depending on the specific type of whiskey.

According to Coeliac UK, all spirits are considered gluten-free due to the distillation process. For those with celiac disease or severe gluten sensitivities, however, identifying what whiskey is 100% gluten-free requires a deeper look beyond standard distilling practices.