Bourbon whiskey is a popular spirit made primarily from corn. Like other distilled spirits, bourbon goes through a distillation process that removes nearly all of the proteins, including gluten. However, some people with celiac disease or gluten sensitivity still wonder if small amounts of gluten could remain in bourbon. This article reviews whether bourbon contains gluten and provides a detailed analysis of the distillation process and relevant research on gluten in spirits.
What is bourbon whiskey?
Bourbon whiskey is a type of American whiskey made from a mash containing at least 51% corn. It must be distilled to no more than 160 proof (80% alcohol by volume) and entered into barrels at no more than 125 proof. Bourbon must be aged in new, charred oak barrels.
To be called bourbon, the spirit must meet several requirements:
- Made in the United States
- Contains a mash of at least 51% corn
- Aged in new, charred oak barrels
- Distilled to no more than 160 proof
- Entered into barrels at no more than 125 proof
- Bottled at 80 proof or more (40% alcohol by volume)
Bourbon has a distinct flavor profile with notes of vanilla, caramel, oak, and spice. It can only be made in the United States, with over 90% of bourbon production taking place in Kentucky.
Does bourbon go through a distillation process?
Yes, bourbon goes through a distillation process. Distillation is a key step in producing bourbon and other spirits.
Here is an overview of the typical bourbon distillation process:
- The corn, rye, wheat, and malted barley mash is combined with water and yeast in fermentation tanks. The yeast ferments the sugars, producing alcohol.
- The fermented mash, known as the beer or distiller’s beer, contains approximately 10-12% alcohol by volume. It is transferred to a column still for distillation.
- The still consists of columns containing temperature-controlled plates. As the beer is heated, alcohol evaporates and rises up through the columns. Water and solids fall back down.
- The resulting distillate is a clear spirit, reaching approximately 130-160 proof (65-80% alcohol by volume). This is known as the high wines.
- The high wines are distilled a second time in a similar column still to remove additional impurities. The spirit is diluted with water to reduce the proof.
- The distilled spirit flows from the still at approximately 125 proof and is transferred into new, charred oak barrels for aging into bourbon whiskey.
So in summary, bourbon goes through a two-step distillation process with column stills that separates the alcohol from the original fermented mash. This process creates a purer, drinkable spirit by removing impurities and solids like proteins, fats, and carbohydrates.
Does distillation remove gluten?
Yes, the distillation process used to make bourbon removes gluten proteins.
Gluten is a protein found in grains like wheat, barley, and rye. During distillation, the solids including proteins and fats are left behind in the still, while the alcohol evaporates and condenses into the final spirit.
Researchers have analyzed distilled spirits like gin and vodka made from gluten grains and found no detectable levels of gluten proteins.
One study tested 22 distilled spirits made from gluten-containing grains. Using an ELISA test with a detection threshold of 5 parts per million, no gluten was detected in any of the distilled spirits. Other studies have supported this, finding undetectable levels of gluten in distilled liquors even when using the highly sensitive R5 ELISA test.
Based on this research, the distillation process removes gluten proteins down to below detectable levels. Since bourbon is distilled in this same way, any gluten from the wheat, rye, or barley used in the mash is removed during distillation.
Could bourbon have gluten cross-contamination?
While the distillation process removes gluten, some wonder whether bourbon could get contaminated with gluten during processing, bottling, or storage. However, bourbon distilleries take thorough precautions to prevent cross-contamination.
Here are some reasons why cross-contamination of bourbon with gluten is very unlikely:
- Distilleries follow stringent food safety protocols to keep allergens from contaminating products. Workers must wear protective equipment and frequently sanitize tools.
- Bottling of bourbon occurs in facilities dedicated to distilled spirits only. No beer or gluten-containing products are bottled on the same equipment.
- Alcohol has antibacterial and antiseptic properties, so bourbon itself prevents microbial growth including rogue gluten proteins in the bottle.
- Bourbon must be stored in new, charred oak barrels between distillation and bottling. The charring reaches temperatures above 1000°F, which would destroy any gluten proteins.
- Once in the bottle, bourbon is 40% alcohol or more, which further prevents microbial growth and cross-contamination.
For these reasons, cross-contamination of bourbon with gluten during processing, bottling, aging, and storage is extremely unlikely.
Do any bourbon companies confirm their products are gluten-free?
Yes, some major bourbon companies including Jim Beam and Maker’s Mark have confirmed that their bourbon whiskies are gluten-free:
- Jim Beam: Jim Beam has verified with ELISA testing that their distilled spirits, including bourbons like Jim Beam White Label, are gluten-free.
- Maker’s Mark: Maker’s Mark has stated that their bourbon whiskies contain no detectable gluten.
- Woodford Reserve: This Kentucky bourbon brand is certified gluten-free by the Gluten Intolerance Group, meaning it tests below 10ppm gluten.
These companies follow all mandated steps in the bourbon-making process including thorough distillation. Their transparent gluten-free claims provide added assurance that bourbon is safe for people with celiac disease or gluten sensitivity.
Does alcohol remove gluten in the body?
An interesting question is whether drinking alcohol like bourbon whiskey could help remove gluten from the body, such as gluten already in the digestive system from a meal.
Research on this topic is limited. However, one small study found that chasers of vodka or gin did not prevent intestinal damage after consuming gluten, suggesting alcohol does not degrade gluten within the body.
More research is needed, but there is currently no evidence that drinking bourbon or other alcoholic drinks removes gluten from the body once ingested. Those with celiac disease or gluten sensitivity should avoid consuming gluten firsthand regardless of alcohol intake.
Are there any grains used in bourbon that contain gluten?
Bourbon is made primarily from corn, which is naturally gluten-free. However, some additional grains used in bourbon do contain gluten:
- Wheat: Wheat contains gluten and is sometimes used as an additional grain in bourbon. However, the gluten proteins are removed during distillation.
- Rye: Rye contains a gluten protein called secalin. Like wheat, though, studies show the distillation process removes rye gluten down below detectable levels.
- Barley: Malted barley is used in bourbon to help convert starches into fermentable sugars. Barley contains hordein gluten proteins, which do not remain in the distilled spirit.
So in short, while some bourbon ingredients contain gluten, those proteins are not present in the finished bourbon after distillation. The end product of bourbon whiskey itself is gluten-free.
Are there any other gluten concerns with bourbon?
Bourbon itself does not contain gluten after distillation. However, there are two potential sources of gluten to be aware of with bourbon:
- Mash bill: The mash bill refers to the blend of grains used to make bourbon. Some specialty bourbons may include additional gluten grains like wheat or rye in the mash bill. Distillation still removes the gluten proteins. But those highly sensitive should contact the distillery if concerned about the mash bill.
- Finishing barrels: Some bourbons are finished in barrels previously aged on beer, wine, or other products potentially containing gluten. However, thorough barrel charring and alcohol content prevent gluten transfer.
So while these factors are not major gluten concerns, those with celiac disease or who are highly gluten sensitive may wish to confirm the mash bill and finishing barrels with the bourbon brand.
Are there any gluten-free certifications for bourbon?
There is no gluten-free certification specifically for bourbon whiskey. However, some bourbon brands have obtained a gluten-free certification from a third-party organization:
- Woodford Reserve is certified gluten-free by the Gluten Intolerance Group. This means the bourbon tests below 10ppm gluten.
- Some bourbon brands simply label their bottles “gluten-free” after following their own testing and protocols. This includes brands like Jim Beam, Maker’s Mark, and Legent.
Currently, there are no regulations requiring a gluten-free label on bourbon. Brands that display a gluten-free label have individually obtained testing and certification to provide consumers with transparency.
Those with celiac disease or sensitivity should contact the bourbon brand if concerned about gluten labeling. Reputable brands can explain their process and testing methods.
Is bourbon safe for people with celiac disease?
Based on distillation removing gluten proteins and thorough allergen controls at distilleries, most evidence indicates that bourbon whiskey is safe for people with celiac disease.
Major celiac disease organizations consider distilled spirits like bourbon to be gluten-free:
- The Celiac Disease Foundation states that distilled alcoholic beverages like bourbon, vodka, and gin are gluten-free.
- The Gluten Intolerance Group considers distilled products safe for people with celiac disease.
- Celiac.com lists bourbon as safe for celiacs as long as no gluten is added after distillation.
Of course, anyone with celiac disease should check with their healthcare team about consuming bourbon whiskey or other distilled spirits. But based on the distillation process and most expert opinions, bourbon that has not been contaminated after distilling should be safe for celiacs when consumed in moderation.
Is bourbon safe for people with gluten sensitivity?
Bourbon whiskey that is properly distilled without any cross-contamination later on should also be safe for those with non-celiac gluten sensitivity.
However, some individuals report reacting to distilled spirits made from gluten grains. The reasons are unclear but may include:
- Gluten present below detectable levels like under 5ppm
- Non-gluten proteins like hordein contributing to sensitivity symptoms
- Psychological factors or the nocebo effect
Those with gluten sensitivity who wish to drink bourbon should check the brand’s gluten testing practices first. Some gluten sensitive individuals may want to start with a certified gluten-free brand like Woodford Reserve to be extra cautious.
Drinking bourbon in moderation on a full stomach may also help prevent any issues. But overall, the main consideration for gluten sensitive individuals is finding a reliably distilled and uncontaminated brand.
Does bourbon contain hordein, secalin or other proteins?
Bourbon contains trace amounts of proteins from corn and other grains used in production:
- Zein: Zein is the main protein found in corn which makes up at least 51% of bourbon’s mash bill.
- Hordein: Hordein is the gluten protein in barley, which is also used in bourbon production. However, hordein proteins are removed during distillation.
- Secalin: Rye contains secalin proteins that are distilled out of bourbon production.
While zein corn proteins remain present in small amounts, hordein and secalin are removed through distillation along with all gluten proteins in the other grains.
For those with non-gluten grain sensitivities, these proteins could theoretically contribute to symptoms in highly sensitive individuals. But there are no scientific studies examining this area specifically.
Conclusion
In summary, bourbon whiskey is considered gluten-free because the distillation process removes gluten proteins like gliadin from wheat and hordein from barley down to undetectable levels.
Well-distilled bourbon that is not cross-contaminated during processing, aging, or bottling will not contain any detectable gluten. This makes bourbon safe for the majority of those with celiac disease or non-celiac gluten sensitivity.
Some bourbon companies also obtain third-party gluten-free certification or test their products using ELISA to verify gluten levels are below 10ppm. Brands that take these extra steps often advertise themselves as “gluten-free” on the label.
People managing celiac disease or gluten sensitivity should look for reputable bourbon brands with transparent production methods. While no regulations mandate it, some brands voluntarily label their bourbon whiskey as gluten-free after following additional testing precautions.