The Short Answer: Heck, Yeah!
In short, the answer is yes! Every spirit comes out of the still as ‘gluten free.’ However, some bourbon makers include additives that reintroduce gluten molecules into the final product. Fortunately, for those with gluten intolerance or celiac disease, gluten-free bourbon isn’t hard to find—and don’t worry, we’ll get there—but there are a few things you should know first.
The ‘Bill Nye of Bourbon’ Explanation
At the molecular level, Gluten is a complex protein composed of gliadin and glutenin. Whenever the distillation process begins, all of the corn, malted barley, rye, or wheat already possess those gluten proteins. It’s not until the distillation process that these proteins are gradually degraded and eventually eliminated.
Mash ‘Em, Smash ‘Em, Stick ‘Em In A Stew
Throughout the mashing process, these proteins are slowly broken down. Temperatures are hot, the grains are milled and mashed together, and the process of saccharification occurs. That’s when the complex sugars found in the grains turn from disaccharides into monosaccharides. I know that sounds really complex, but at the most basic level, the complex sugars (disaccharides) are broken down into simple sugars (monosaccharides) by the enzymes in the malted components of the mashbill. These simple sugars are then able to be ‘eaten’ (processed) by the yeast which results in a byproduct of alcohol!
Next Stop: Distillation Station
Now that we’ve pulverized our grains to the point of creating alcohol, the next step is separating that alcohol from the mash distillation. This is essentially the boiling and condensation of vapors that come from the mash. It’s during this process that the gluten compounds are separated from the final product. Because gluten is a relatively nonvolatile compound, it is actually quite heavy in suspension (this is a fancy way of saying that something can’t be dissolved into a liquid), especially in comparison to ethanol (which is homogenous with water, meaning that they are completely mixed into one composition). This difference in molecular weight and boiling points results in the alcohol (ethanol) getting evaporated, while the gluten proteins remain in the mash (which at this point is water and grains) at the bottom of the still. Simply put, this is the end of the road for gluten.
Tips for Finding Gluten-Free Bourbon
Finding out which bourbon is gluten-free is easy when you know what to look for. My advice would be to look for ‘Straight’ or ‘Bottled-in-Bond’ Bourbons since there is a guarantee of no additives to these products. Per the Controlled Federal Regulations, the only thing that is allowed to be added to these whiskies is water. Meaning that gluten should not be in the final product in any way. Outside of these categories, you’ll find spirits with additives that may include gluten (like flavor or color additives). So, it’s important to be aware that not all spirits in their final, consumer-ready state are gluten-free. I would also recommend being wary of ‘finished straight bourbons,’ as the secondary cask they’re aged in can contain trace amounts of gluten that can be transferred into the spirit.
All of The Bond’s products are categorized as ‘Bottled-in-Bond,’ meaning the only thing other than bourbon in our bottles—is water. If you’re looking for a great, gluten-free bourbon, then give The Bond a shot! We never use additives or secondary barrels for finishing, so you can trust that our bourbons are completely gluten-free and ready for you to enjoy.
A Parting Note
Just know that I am not a doctor, I only play one on TV sometimes. So, please ask your doctor for confirmation on what’s right for you. I consulted websites such as gluten.org, but that still does not make me an expert by any means. This shouldn’t be taken as medical advice, but I hope it helps you make a decision on your next bottle of bourbon!
