Gluten and distilled alcohol made from Gluten containing grains..

Most pure liquors are 100% Gluten Free but flavorings and other additives can contain gluten so it is best to always check what you are drinking. So in short, YES, it is true that even the most sensitive of celiacs like myself can drink a Rye Whiskey and have no effect from it..

As a chef and distiller I figured it was time to write a "Here is why" for you all: As many of us know Gluten is a protein and proteins are hard to kill. No heat from fryers or pizza ovens is going to rid it’s environment of the gluten protein. Proteins are a “Heavy & Non-Volatile” compound.

By heating your strained “mash” liquid in a still, the various compounds start to separate. The volatile compounds start rising to the top and are essentially syphoned off as the steam makes its way out and condensates back to liquid, while the less volatile and heavy compounds start sinking to the bottom, they simply can not make it to the top in order to get taken up in the steam that then condenses into the liquid that we end up drinking. So yes, distillation will remove gluten from a liquid. The FDA considers distilling liquid into alcohol to be a "process to remove gluten" and allows ANY distilled alcohol and distilled vinegar to be used as ingredients in foods labeled gluten-free. 

HOWEVER BE AWARE as there are many factors that will reintroduce gluten into the liquor; To name just a couple:

Aging in beer barrels! Whiskey, bourbon etc. often gets aged in a used beer barrel, this barrel WILL STILL contain gluten or traces of gluten and drinking these can seriously mess up your week. 

Flavorings added before bottling. Many distillers offer flavored whiskeys, gins, vodkas and more. Many of these flavorings added after distillation can reintroduce gluten into the drink, so stick to pure clean alcohol.

Flavorings added at the bar by your bartender who is mixing up that delicious cocktail for you can also contain gluten so always check or have yours Neat.

Cross contamination and or contact. Just like in cooking there is a huge risk of cross contamination as many canning and bottling facilities process gallons and gallons of gluten containing drinks. Small distilleries are usually safest and they will know their product through and through, they will be able to answer your questions.

Hope this helps some peeps get some clarification! Have a wonderful day today!