Yes. Pure, distilled whiskey is considered gluten-free, even when it is made from wheat, barley, or rye, so most people with celiac disease can drink it. According to Beyond Celiac, the distillation process is what makes most whiskeys safe, because the gluten protein does not carry over into the finished spirit.
U.S. labeling rules reflect this. The Alcohol and Tobacco Tax and Trade Bureau (TTB), which regulates most alcoholic beverages in the United States, allows distilled spirits made from gluten-containing grains, such as rye whiskey or barley-based Scotch, to be labeled “gluten-free,” as long as good manufacturing practices keep gluten from being added back. Producers must be able to show, on request, that the distillate and any added ingredients contain no gluten protein.
The main risks come after distillation. Flavored whiskeys and products with additives can contain hidden gluten, and cross-contact is possible in facilities that also process wheat, barley, or rye. For flavored or blended products, check the label or ask the producer.
Source: Beyond Celiac, “Is Whiskey Gluten-Free?”
Image: A Glass of Whiskey on the Rocks, Benjamin Thompson, CC BY 3.0, via Wikimedia Commons.
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