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May 21, 2025
4:07 AM
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Tequila, a distilled spirit made primarily from the blue agave plant, is naturally gluten-free. Gluten is really a protein present in wheat, barley, and rye—none that are found in the production of authentic tequila. Since tequila is made from agave, a type of succulent native to Mexico, it includes no ingredients that could introduce gluten into the last product. This helps it be a safe and enjoyable alcoholic option for people that have celiac disease or non-celiac gluten sensitivity. The important thing, however, is choosing tequila made from 100% agave, as mixed varieties may contain additives that aren't gluten-free.
Not totally all tequila is established equal, especially when it comes to gluten sensitivity. Pure tequila, defined as “100% agave,” is considered safe for individuals avoiding gluten because it includes only fermented and distilled agave sugars. However, some lower-quality tequilas, often called “mixto,” include other sugars such as cane sugar or corn syrup, and occasionally grain-based additives. While 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 certain safety.
The distillation process is one of the reasons tequila is generally considered safe for gluten-free diets. Distillation is a technique of purifying liquids by heating them into vapor and then cooling them back in liquid form, effectively removing proteinstequila gluten free like gluten, which don't vaporize. Even though tequila were stated in facilities that handled grains (which most are not), the gluten would typically be eliminated during distillation. That said, 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 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 resources of gluten, specially if derived from grain-based alcohols or syrups. For instance, 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 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 less than 20 parts per million (ppm), that will be the FDA's threshold for gluten-free labeling. While not all gluten-free tequila is certified, choosing a professional brand gives reassurance to consumers that are particularly sensitive to cross-contamination.
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