Like so many others, I have to eat gluten-free. I get often get asked if our vodka, distilled from wheat, is gluten free.
During the distillation process, heating up the alcohol removes it from the rest of the mixture used to make it.
Distillation involves heating, which vaporizes the alcohol as a way to remove it from the mixture. “Distilled spirits, because of the distillation process, should contain no detectable gluten residues or gluten peptide residues,” Steve Taylor, co-director of the University of Nebraska–Lincoln’s Food Allergy Research and Resource Program tells Scientific American. “Proteins and peptides are not volatile and thus would not distill over.”
Basically — none of the gluten-y ingredients will come with the alcohol and shouldn’t show up in amounts that would bother many with gluten sensitivities. The rules governing gluten-free labels say anything bearing that distinction must contain less than 20 parts per million using precise, scientific methods. That testing might not be necessary, adds Taylor, calling gluten-free vodka a “silly thing.”
“All vodka is gluten-free unless there is some flavored vodka out there where someone adds a gluten-containing ingredient,” he adds. “I know that many celiac sufferers are extra-cautious. That is their privilege. But their [vodka] concerns are usually not science-based.”
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