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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 within wheat, barley, and rye—none which are utilized in the production of authentic tequila. Since tequila is made of agave, a kind of succulent native to Mexico, it includes no ingredients that would introduce gluten into the final product. This causes it to be a safe and enjoyable alcoholic option for individuals 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 which are not gluten-free.
Not totally all tequila is created equal, especially as it pertains to gluten sensitivity. Pure tequila, labeled as “100% agave,” is considered safe for people avoiding gluten because it includes 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. 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 ensure safety.
The distillation process is among 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 to liquid form, effectively removing proteins like gluten, which do not vaporize. Even if tequila were manufactured in tequila gluten freethat handled grains (which the majority are not), the gluten would typically be eliminated during distillation. Having said that, flavored or infused tequilas might 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 in more 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 who have 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 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), which is the FDA's threshold for gluten-free labeling. Without all gluten-free tequila is certified, choosing a certified brand gives satisfaction to consumers who are particularly sensitive to cross-contamination.
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