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Great News for Gluten-free Gin, Whiskey and Vodka Lovers

Celiac.com 02/20/2015 - Most all gins and whiskeys, and many vodkas, are distilled from grain. While many people with celiac disease and gluten-intolerance can drink them with no adverse effects, many others cannot.

Photo: CC--Steve CoreyThese brands of gin, whiskey and vodka are made with gluten-free ingredients, and safe for people with celiac disease and wheat sensitivity.

So anyone with celiac disease who has been missing their gin or whiskey can now happily indulge. Cheers!

Ads by Google:

GLUTEN-FREE GIN

  • Cold River Gin is distilled from potatoes. The company’s website says that, like their world-famous vodkas, their gluten-free gin is made with whole Maine potatoes and the pure water of Maine's Cold River.
  • Cold River uses a recipe that “dates back to the early days of British gin,” and contains their own “secret blend of seven traditional botanicals that are steeped for the perfect amount of time to infuse the essential flavors.”

GLUTEN-FREE WHISKEY

  • Queen Jennie Whiskey, by Old Sugar Distillery is made entirely from sorghumThe idea of a whiskey made from gluten-free grains is sure to excite anyone with celiac disease who longs for a wee dram.
  • The company’s web page says that Queen Jennie is made with 100% Wisconsin Sorghum, and is “Less sour than a bourbon and less harsh than a rye.”

GLUTEN-FREE VODKA

  • Corn Vodka—Deep Eddy, Nikolai, Rain, Tito’s, UV
  • Potato Vodka—Boyd & Blair, Cirrus, Chase, Chopin, Cold River Vodka, Cracovia, Grand Teton, Karlsson’s, Luksusowa, Monopolowa, Schramm Organic, Zodiac
  • Monopolowa is one of my favorites, and is usually available at Trader Joe’s.
  • Cold River gluten-free vodka is triple-distilled in a copper pot still, from Maine potatoes and water from Maine's Cold River.
  • Tito’s award winning vodka is six times distilled from corn in an old-fashioned pot still, just like fine single malt scotches and high-end French cognacs. Tito’s is certified Gluten-free.

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12 Responses:

 
Amanda Martin
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
23 Feb 2015 1:58:55 PM PDT
You need to try Maui Ocean Vodka...it's gluten free and organic. It's made in Maui, Hawaii.

 
DL W
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said this on
23 Feb 2015 2:37:11 PM PDT
Caprock Gin out of Colorado is made from Apples and is certified Organic. It's a little too strong of botanical tastes for me (I used to love Saphire for G&Ts). In the UK there is William Chase Gin which is made from Apples as well and it's amazing.

 
John Bart
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
23 Feb 2015 3:44:00 PM PDT
It's fine that these brands are available to those who want to buy them, but there is no brand of distilled spirit of any kind that has anything other that the most minute amount of gluten in it. To say otherwise is to suppose that the vapor generated during distillation contains significant amounts of proteins. That's pure voodoo.

 
Jefferson
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated ( Author)
said this on
25 Feb 2015 4:12:29 PM PDT
You are correct that all distilled alcoholic beverages are free of gluten unless it is added after distillation. However, some folks feel better knowing that there is no gluten anywhere in the production process, and that the products are labeled as "gluten-free."

 
john j acres

said this on
23 Feb 2015 4:39:21 PM PDT
Gin and vodka have always been gluten free. Gin is made from juniper berries and vodka from potatoes . However it is good news about the Scotch--the bad news is it would be far too expensive to buy in Australia.

 
Jefferson
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said this on
25 Feb 2015 4:09:25 PM PDT
Gin is not traditionally distilled from juniper berries. It is traditionally flavored with juniper berries. Distilled gin is made from any neutral spirit of agricultural origin, which often includes barley and other grains, then flavored with botanicals.

 
Ken Ericson
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said this on
23 Feb 2015 5:07:19 PM PDT
Another very good gluten-free vodka is Blue Ice, made in the USA from russet potatoes. It is available at CVS pharmacies among other places.

 
R SOSINSKI
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said this on
27 Feb 2015 8:05:20 AM PDT
I read that all distilled spirits are considered gluten-free.

 
John Bart
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said this on
02 Mar 2015 7:23:52 PM PDT
@R.Sosinski. You are correct. All distilled spirits are gluten-free. That is a fact that is simply beyond dispute. What, if you buy some kind of rum or vodka that has been altered with some flavoring agent, there is at least the theoretical possibility that the manufacturer cluelessly introduced some kind of gluten-containing ingredient. Other than that, if you drank it and got sick, that's what's known as a hangover. I do take GF foods seriously, have had 3-4 years when I was extremely gluten-sensitive (NOT self-diagnosed, by the way) with symptoms I'll politely not describe here. I just wish that spirits producers did not put "Gluten Free" on their labels. It's exploitative. They are playing those with celiac disease and non-celiac gluten sensitivity for suckers, and you are utterly gullible if you take their "we're the safe choice" schtick seriously.

 
Angi
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
07 Mar 2015 6:27:40 AM PDT
saying all distilled spirits are gluten free is like saying all medicine is gluten free. I , myself do not think that my reaction to drinking the spirit was a hang over. Many spirits have added ingredients added after the distilling process including the addition of extra wheat, barley, or malt, hence the double malt process of some whiskeys. As I have been an avid consumer of distilled spirits for 30+ years, and diagnosed celiac sprue for 10 years. As always read labels , watch for cross contamination, the labeling is not for suckers its to help determine whether there is gluten containing ingredients during the making & bottling process , and in that aspect the glue that holds the labeling on to the bottle contains gluten. this is life for me not a fad diet what irritates me is the government saying gluten free is 20 ppm or less. I happen to react to less than 5 ppm.

 
Chris
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said this on
12 May 2015 7:57:04 PM PDT
Excellent article. Now I'm off to enjoy my Moscow Mule!

 
M D
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said this on
12 Nov 2015 5:57:42 AM PDT
"... what irritates me is the government saying gluten free is 20 ppm or less."

Yes; they should differentiate between gluten free and low in gluten.




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I am very interested in this too. My daughter tested negative for celiac, but has terrible primarily neurological symptoms. Because she tested positive for SIBO at the time and was having some GI symptoms, I was told it was just a Fodmap issue. I knew better and we have been gluten free for 2 years. Fast forward to this February. She had a SIBO recurrence that I treated at home with diet and herbal antibiotics because I couldn't get the insurance referral. She was doing great. Then stupid me brought in gluten containing chick feed for the new baby chicks we got. Feed dust everywhere. Total mess. Really, no GI symptoms (she was SIBO free by then)...but the neurological symptoms! my daughter couldn't walk for three days. Burning down one leg, nerve pain in the foot. Also heaviness of limbs, headache and fatigue. Better after three days. But unfortunately she had a TINY gluten exposure at that three day mark and had another severe reaction: loss of balance, loss of feeling in her back and arms, couldn't see for a few seconds, and three days of hand numbness, fatigue, concentration problems. Well, I actually contacted Dr. Hadjivassilou by email and he confirmed that the symptoms are consistent with gluten ataxia but any testing would require a gluten challenge. Even with these exposures, antibodies would not be high enough. His suggestion was maintain vigilance gluten free. I just saw my daughter's GI at U of C and she really only recognizes celiac disease and neurological complications of that. But my impression is that gluten ataxia is another branch in the autoimmune side of things (with celiac and DH being the other two). At this point, I know a diagnosis is important. But I don't know how to get there. We homeschool right now so I can give her time to heal when she is accidentally glutened, I can keep my home safe for her (ugh, that I didn't think of the chicken feed!) But at some point, she is going to be in college, needing to take exams, and totally incapacitated because of an exposure. And doctors state side that are worth seeing? Who is looking at gluten ataxia in the US?

Caro..............monitoring only the TSH to gauge thyroid function is what endo's do who don' t do a good job of managing thyroid disease. They should do the full panel and check the actual thyroid hormone numbers.........T3 and T4. The importance of the TSH comes second to hormone levels. In order to track how severely the thyroid is under attack, you need to track antibody levels.......not the TSH. I did not stay with endocrinologists because I found they did not do a very good job and found much greater help and results with a functional medicine MD. You should not have a goiter if your thyroid is functioning well and your TSH is "normal". Maybe they should do a full panel? Going gluten free can have a profound affect for the better on thyroid function and that is something that is becoming more and more accepted today. Ask most people with Celiac and thyroid disease and they will tell you that. My thyroid never functioned well or was under control under after I discovered I had Celiac and went gluten free. It was the only way I got my antibody numbers back down close to normal and they were around 1200 when it was diagnosed with Celiac. I was diagnosed with Hashi's long before the Celiac diagnosis. I am not sure Vitamin D has anything to do with thyroid antibodies but who knows? Maybe it does have an affect for the better. It is really hard to get Vitmain D levels up, depending on where you live. Mine are going up, slowly, even after 12 years gluten-free but I live in the Northeast in the US and we don't have sun levels like they do in the South. I take 5,000 IU daily and that is a safe level to take, believe it or not. I get no sun on my job so the large dose it is! Having Celiac Disease should not stop you from being able to travel, especially S. America. I travel, although I do agree that some countries might be very difficult to be gluten free in. You can be a foodie and travel with Celiac so no worries on that front. You may not be able to sample from someone else's plate, unless they are eating gluten-free too but I have had awesome experiences with food when traveling so you can too!

I don't know what you drank or where.... so here are a few thoughts. - sure, a dive bar might have dirty glasses and serve a cocktail in a beer glass? But a nice reminder place, with a dishwasher, should be fine. If it's a sketchy place, Stick to wine, then it's served in wine glasses that aren't used for beer or bottled ciders in the bottle. - ciders on tap might, just a slight chance, have an issue. Because of beer on tap, mixed up lines, etc. - you may have a problem with alcohol - you may have issues with The high sugar content of the drink. I know I have similar issues if I drink serveral ciders of extra sugary brands - are you positive it was a gluten-free drink? Not this " redds Apple" pretending to be a cider - it's beer with apple flavor. Or one of those " gluten removed " beers?

Hi Stephanie, I'm also from the UK, I've found this site more helpful than anything we have! As already mentioned above, in my experience it could depend on what and where you were drinking. Gluten free food and drink isn't always (not usually) 100% gluten free as you may know, maybe you have become more sensitive to even a trace of gluten that is probably in gluten free food/drink. Is it possible you have a problem with corn, particularly high fructose corn syrup that is in a lot of alcoholic drinks? This was a big problem for me and the only alcoholic drinks I can tolerate are William Chase vodka and gin. I contacted the company last year and all their drinks are 100% gluten and corn free, made the old fashioned way with no additives, so maybe try their products if you like the occasional drink and see how you get on. If you drink out, not many pubs sell their products but I know Wetherspoons do and smaller wine bars may too. l was never a spirit drinker but I must say their products are absolutely lovely! Very easy on a compromised gut too considering it's alcohol. I second the suggestion on seeing a natural health practitioner. I've recently started seeing a medical herbalist, as I've got nowhere with my now many food intolerances since going gluten free last year and I've noticed a difference in my health already.

Sorry for the very late reply and thanks for the replies, I didn't get a notification of any. In case anyone else comes across this and has been wondering the same as I was, I did try a vegetable broth and I did react to it in the same way as if I'd eaten the vegetables. As for the candida, I've been using coconut oil and am seeing a medical herbalist for this and leaky gut. It's only been a few weeks but I've noticed an improvement all round.