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May 21, 2025
4:26 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 present in wheat, barley, and rye—none which are utilized in the production of authentic tequila. Since tequila is made of agave, a form of succulent native to Mexico, it includes no ingredients that would introduce gluten into the final product. This makes it a secure and enjoyable alcoholic option for those with 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 absolutely all tequila is created equal, especially in regards 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 called “mixto,” include other sugars such as for example 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, individuals with gluten intolerance should always choose 100% agave tequila to make tequila gluten free safety.
The distillation process is one of the 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 in liquid form, effectively removing proteins like gluten, which do not vaporize. Even when tequila were produced in facilities that handled grains (which the majority are not), the gluten would typically be eliminated during distillation. Nevertheless, flavored or infused tequilas may have added ingredients post-distillation, which may 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 attract broader markets. These additives aren't always disclosed at length and may include hidden sources of gluten, specially if produced from grain-based alcohols or syrups. As an 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 is certified gluten-free.
For people with severe gluten intolerance or celiac disease, certification is an extra layer of safety. Some tequila brands seek gluten-free certification from third-party organizations that test the merchandise 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), which will be the FDA's threshold for gluten-free labeling. Without all gluten-free tequila is certified, choosing a professional brand gives peace of mind to consumers that are particularly sensitive to cross-contamination.
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