Which hard liquors have gluten? The surprising answer

October 31, 2025 •

4 min read

According to the Celiac Disease Foundation, pure distilled liquors are considered gluten-free, regardless of the ingredients they were made from. The question of which hard liquors have gluten is often misunderstood, with many incorrectly assuming grain-based spirits are unsafe. This article clarifies the science and offers a guide for safely navigating your drink choices.

Quick Summary

Pure, distilled hard liquors like vodka, whiskey, and gin are gluten-free due to the distillation process. The main risk for gluten exposure lies in flavored or mixed drinks where additives and other ingredients containing gluten may be introduced after distillation.

Key Points

Distillation removes gluten: The process of distillation effectively separates gluten proteins from the final spirit, making most pure hard liquors, even those derived from grains like wheat, barley, or rye, safe to consume.
Additives are the main risk: The primary threat for gluten exposure in hard liquor comes from flavored varieties, liqueurs, and mixers that add gluten-containing ingredients after distillation.
Vodka and whiskey are usually safe: Despite starting with grain, pure, unflavored vodka and whiskey are gluten-free due to distillation, although extremely sensitive individuals may opt for non-grain-based alternatives.
100% agave tequila is always safe: Authentic tequila made solely from the agave plant is naturally gluten-free; avoid cheaper 'mixto' tequilas, which may contain additional, possibly gluten-containing sugars.
Check labels for flavored products: With flavored spirits and mixed drinks, it is crucial to read labels or check the manufacturer's website for confirmation, as additives can be a hidden source of gluten.
Listen to your body: Even with scientific consensus, personal sensitivity varies. Those with high sensitivity should proceed with caution and may prefer liquors made from naturally gluten-free ingredients like potatoes, corn, or agave.

Distillation: The Process That Removes Gluten

The secret to why most hard liquors are safe for those with celiac disease or gluten sensitivity lies in the distillation process. Distillation is a purification technique that separates alcohol from other compounds based on their different boiling points.

Fermentation: The process begins by fermenting a mash made from various ingredients, which can include gluten-containing grains like wheat, barley, or rye.
Boiling: The fermented mash is heated in a still. The alcohol has a lower boiling point and turns into a vapor, leaving behind the non-volatile gluten proteins.
Condensing: The pure alcohol vapor is then collected and cooled, condensing back into a liquid spirit that is free of the large gluten molecules.

This physical separation is so effective that even a whiskey made from barley or rye, or a vodka from wheat, is considered gluten-free in its pure form.

The Nuances of Flavored and Specialty Liquors

While the science of distillation is clear, the real risk for gluten contamination comes from additives introduced after the distillation process. Flavorings, colors, and other ingredients can reintroduce gluten into a spirit that was initially pure.

Flavored Vodkas: A pure, unflavored vodka is safe, but fruit- or candy-flavored versions often use ingredients that may contain gluten or have a risk of cross-contact during manufacturing.
Spiced Rums: While standard rum from sugarcane or molasses is naturally gluten-free, some spiced rums may use additives or flavorings with hidden gluten.
Liqueurs and Cordials: These can be a major source of hidden gluten. For example, Baileys Irish Cream contains cream and flavoring, which are added after distillation and are not certified gluten-free. Similarly, some amarettos or flavored schnapps may contain gluten from added ingredients.

Comparison of Hard Liquors: Gluten Risk Assessment

To make informed choices, it's helpful to compare different types of hard liquor and their potential for containing gluten.


Hard Liquor	Base Ingredient(s)	Distillation removes gluten?	Primary Gluten Risk	Safe Consumption Guide
Vodka	Grain (wheat, rye, corn) or potato	Yes	Flavored varieties, post-distillation additives	Stick to plain, unflavored varieties or those made from potatoes or corn.
Whiskey	Grains (barley, rye, wheat, corn)	Yes	Additives in flavored versions, severe sensitivity	Most pure whiskeys (bourbon, scotch) are safe; sensitive individuals may prefer brands made from corn or rice.
Gin	Neutral grain spirit + botanicals	Yes	Flavored gins, post-distillation additives	Plain London Dry gins are safe. Avoid flavored varieties unless explicitly certified gluten-free.
Rum	Sugarcane or molasses	Yes	Flavored or spiced rums, additives	Standard white or dark rum is safe. Check flavored and spiced options carefully.
Tequila	Blue agave plant	Naturally gluten-free	"Mixto" tequila (less than 100% agave) can contain non-agave sugars or additives	Choose 100% agave tequila for guaranteed safety.
Brandy	Fermented fruit mash or wine	Naturally gluten-free	Very low risk, but additives in flavored varieties are possible	Standard brandy, cognac, and mezcal are safe.

Labeling Regulations and Personal Sensitivity

The U.S. Alcohol and Tobacco Tax and Trade Bureau (TTB) has specific labeling regulations for alcoholic beverages making a "gluten-free" claim. A spirit made from naturally gluten-free ingredients (e.g., potato vodka, 100% agave tequila) can be labeled as such. However, a spirit made from gluten-containing grains (e.g., wheat vodka, barley whiskey) that has had gluten removed through distillation must state this on the label, which can be confusing.

This is especially important for individuals with celiac disease or high gluten sensitivity, as some may still experience reactions to grain-based spirits despite the distillation process. Cross-contact during production is also a theoretical risk, although it is less common with large-scale distillers.

Conclusion

When it comes to hard liquors, the distillation process is the key factor in determining gluten content. Pure, unflavored spirits like vodka, whiskey, gin, and rum are generally considered safe because distillation effectively removes gluten proteins. The most significant risks arise from flavored varieties, pre-mixed cocktails, and liqueurs that add ingredients containing gluten after the distillation is complete. For complete peace of mind, especially for those with celiac disease, stick to 100% agave tequila or spirits made from naturally gluten-free sources like corn or potato. Always read labels and, when in doubt, contact the manufacturer to confirm any gluten-related concerns. Taking these precautions allows individuals on a gluten-free diet to enjoy hard liquor safely and with confidence.

Resources

Beyond Celiac: Provides information and resources for individuals living with celiac disease. https://www.beyondceliac.org/gluten-free-diet/is-it-gluten-free/liquor/
Coeliac UK: A UK-based charity offering advice and support for those on a gluten-free diet. https://www.coeliac.org.uk/information-and-support/your-gluten-free-hub/home-of-gluten-free-recipes/healthy-eating/alcohol/

Frequently Asked Questions

Pure, distilled vodka is gluten-free, even if it is made from gluten-containing grains like wheat, barley, or rye. The distillation process removes the gluten protein.

Yes, most people with celiac disease can drink pure whiskey. The distillation process removes gluten from the final product, although some very sensitive individuals may choose to avoid grain-based spirits.

No, flavored hard liquors are not always gluten-free. The flavorings and additives are often added after distillation and can introduce gluten, so it is essential to check the label or contact the brand.

To ensure your tequila is gluten-free, always look for the phrase '100% agave' on the bottle. Cheaper 'mixto' tequilas may contain up to 49% other sugars, which could potentially contain gluten.

Standard rum, made from sugarcane or molasses, is naturally gluten-free. However, be cautious with spiced or flavored rums, as their additives might contain gluten.

Plain gin is gluten-free because distillation removes the gluten from its grain base. The risk lies with flavored gins or gin cocktails with added ingredients that are not certified gluten-free.

Many liqueurs and cordials may contain gluten from added flavorings, colorings, or thickening agents. They are not guaranteed to be gluten-free, and you should check the label or the manufacturer's website.

For those with high sensitivity, it is safest to stick to spirits made from naturally gluten-free bases like potatoes, corn, or agave. You should also consider potential cross-contact in shared facilities, though this is less common with large brands.