The Science of Distillation and Gluten
Whiskey is typically made from fermented cereal grains like barley, wheat, or rye, followed by distillation. The distillation process is widely believed to remove gluten proteins because they do not vaporize with alcohol. Organizations such as Coeliac UK and the Celiac Disease Foundation generally consider all distilled spirits gluten-free, even if the source grains contain gluten.
However, for individuals with celiac disease or high gluten sensitivity, this isn't a guarantee of safety. Potential risks include incomplete distillation, which could leave trace amounts of protein, and cross-contamination during processing or from shared equipment. The most secure choice for these individuals is whiskey made from grains that are naturally free of gluten.
Understanding the 'Gluten-Free' Labeling Rules
In the U.S., the Alcohol and Tobacco Tax and Trade Bureau (TTB) regulates alcoholic beverage labeling. To be labeled "gluten-free," a spirit must be made entirely from grains that do not contain gluten. Whiskeys distilled from gluten-containing grains can be labeled "Processed to remove gluten," but this must be accompanied by a statement that gluten content cannot be verified. This difference is crucial for those with severe gluten sensitivities.
Certified Gluten-Free Whiskey Options
To ensure a whiskey is safe for celiacs, it should be made from naturally gluten-free grains like corn, sorghum, or millet. Some brands known for using these ingredients include sorghum whiskeys like Queen Jennie Whiskey and James F.C. Hyde Sorgho Whiskey, corn whiskeys such as Hudson Baby Bourbon and Cowboy Country Gold Spur Corn Whiskey, and whiskeys from Koval Distillery which uses millet and corn blends. Abasolo Whiskey is also made from 100% corn.
Other Potential Sources of Contamination
Beyond the base grains, other factors can introduce gluten, such as flavorings or colorings. If a distilled spirit uses added flavorings or blending materials, these must be gluten-free for the product to claim any form of gluten-free status under TTB regulations. Always examine labels for additives and consult the manufacturer for details.
Comparison of Whiskey Production and Gluten Safety
| Feature | Whiskey from Gluten-Containing Grains (e.g., Scotch, Irish) | Whiskey from Naturally Gluten-Free Grains (e.g., Corn, Sorghum) |
|---|---|---|
| Source Grains | Barley, wheat, rye | Corn, sorghum, millet |
| Gluten Content | Theoretically zero after distillation, but trace amounts are possible | None (gluten-free from the start) |
| Labeling | Can be labeled "Processed to remove gluten" with a disclaimer | Can be explicitly labeled "Gluten-Free" in the U.S. |
| Cross-Contamination | Higher risk if processed in facilities handling gluten | Lower risk if produced in a dedicated gluten-free facility |
| Safety for Celiacs | Varies by individual sensitivity; consult a doctor | Generally considered the safest option for strict gluten-free diets |
Conclusion
While many consider distilled whiskey safe due to distillation, trace gluten or additives are concerns for sensitive individuals. The most reliable choice is whiskey from naturally gluten-free grains like corn or sorghum. Read labels and contact producers for certainty. {Link: Gluten-Free Watchdog website https://www.glutenfreewatchdog.org} is a resource.
Resources
- {Link: Celiac.com https://www.celiac.com/articles.html/safe-gluten-free-food-list-unsafe-foods-amp-ingredients/gluten-free-alcoholic-beverages-r218/}
- {Link: Beyond Celiac https://www.beyondceliac.org/gluten-free-diet/is-it-gluten-free/liquor/whiskey/}
- {Link: TTB https://www.ttb.gov/rulings/ttb-ruling-2020-2}
These resources provide additional insight into the regulations and safety of alcoholic beverages for individuals on a gluten-free diet.
