chenk2211
465 posts
May 21, 2025
2:59 AM
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Tequila, a distilled spirit made primarily from the blue agave plant, is naturally gluten-free. Gluten is just a protein found in wheat, barley, and rye—none which are used in the production of authentic tequila. Since tequila is manufactured out of agave, a form of succulent native to Mexico, it has no ingredients that would introduce gluten into the last product. This causes it to be a secure and enjoyable alcoholic selection for those with celiac disease or non-celiac gluten sensitivity. The important thing, however, is choosing tequila created from 100% agave, as mixed varieties may contain additives which are not gluten-free.
Not all tequila is done equal, especially as it pertains to gluten sensitivity. Pure tequila, called “100% agave,” is recognized as safe for folks avoiding gluten because it has only fermented and distilled agave sugars. However, some lower-quality tequilas, often labeled as “mixto,” include other sugars such as cane tequila gluten free or corn syrup, and occasionally grain-based additives. Whilst the distillation process should technically remove gluten, cross-contamination or flavorings added after distillation can pose a risk. Therefore, people who have gluten intolerance should always choose 100% agave tequila to make sure safety.
The distillation process is one of many reasons tequila is generally considered safe for gluten-free diets. Distillation is a way of purifying liquids by heating them into vapor and then cooling them back into liquid form, effectively removing proteins like gluten, which don't vaporize. Even though tequila were manufactured in facilities that handled grains (which the majority are not), the gluten would typically be eliminated during distillation. Having said that, flavored or infused tequilas could have added ingredients post-distillation, that could reintroduce gluten. It's always wise to verify the ingredient list or consult the manufacturer.
While pure tequila is gluten-free, flavored or infused varieties can be problematic for those avoiding gluten. Brands often add flavorings, sweeteners, or colorants to interest broader markets. These additives aren't always disclosed in detail and may include hidden sourced elements of gluten, particularly if based on grain-based alcohols or syrups. As an example, creamy or dessert-inspired flavored tequilas could contain barley malt or wheat derivatives. As a provision, gluten-sensitive consumers should avoid flavored tequilas unless the brand clearly states it is certified gluten-free.
For people with severe gluten intolerance or celiac disease, certification is an additional layer of safety. Some tequila brands seek gluten-free certification from third-party organizations that test the item and the production facility. This certification ensures that the tequila meets stringent standards for gluten absence—typically significantly less than 20 parts per million (ppm), that will be the FDA's threshold for gluten-free labeling. Without all gluten-free tequila is certified, choosing a certified brand gives satisfaction to consumers who're particularly sensitive to cross-contamination.
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