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May 21, 2025
4:05 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 found in the production of authentic tequila. Since tequila is made from agave, a form of succulent native to Mexico, it has no ingredients that could introduce gluten into the ultimate product. This causes it to be a secure and enjoyable alcoholic selection for people that have celiac disease or non-celiac gluten sensitivity. The important thing, however, is choosing tequila produced from 100% agave, as mixed varieties may contain additives that are not gluten-free.
Not all tequila is established equal, especially as it pertains to gluten sensitivity. Pure tequila, called “100% agave,” is known as safe for folks avoiding gluten because it has only fermented and distilled agave sugars. However, some lower-quality tequilas, often defined as “mixto,” include other sugars such as cane sugar or corn syrup, and occasionally grain-based additives. As 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 for 100% agave tequila to make sure safety.
The distillation process is among the reasons tequila is generally considered safe for gluten-free diets. Distillation is a method of purifying liquids by heating them into vapor and then cooling tequila gluten free back to liquid form, effectively removing proteins like gluten, which don't vaporize. Even when tequila were produced 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, which could reintroduce gluten. It's always smart to verify the ingredient list or consult the manufacturer.
While pure tequila is gluten-free, flavored or infused varieties could be problematic for anyone 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 sources of gluten, specially if derived from grain-based alcohols or syrups. For example, creamy or dessert-inspired flavored tequilas could contain barley malt or wheat derivatives. As a precaution, gluten-sensitive consumers should avoid flavored tequilas unless the brand clearly states it's certified gluten-free.
For individuals with severe gluten intolerance or celiac disease, certification is a supplementary layer of safety. Some tequila brands seek gluten-free certification from third-party organizations that test the product 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 is the FDA's threshold for gluten-free labeling. Without all gluten-free tequila is certified, choosing a professional brand gives satisfaction to consumers that are particularly sensitive to cross-contamination.
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