Is gin gluten-free? Dispelling myths about spirits

Gin is a distilled alcoholic beverage that derives its predominant flavour from juniper berries. The production of gin involves fermenting a grain mash, which can include barley, rye or wheat – all of which contain gluten before distillation. Once the fermented mash is distilled, the resulting spirit is infused with botanicals, predominantly juniper berries, but often also other herbs, spices and citrus peels. The combination of these botanicals gives each gin its unique flavour profile.

The distillation process generally removes gluten proteins from the final product. During distillation, the fermented mash is heated, and the alcohol vapour is collected and condensed into liquid form. Gluten proteins do not evaporate, so they do not carry over into the distilled spirit. Therefore, even if the initial ingredients contain gluten, the finished gin should be gluten-free. However, it's essential to be cautious of any added flavourings or post-distillation processes that might introduce gluten.

While distillation removes gluten, cross-contamination can occur during production. This can happen if gin is produced in facilities that also process gluten-containing products. To minimise risks, it's important to choose gins from companies that have strict gluten-free protocols in place. Checking for gluten-free labels or certifications can also provide additional assurance. People with severe gluten sensitivities should check the websites of manufacturers or directly contact them to inquire about their production practices and ensure their gin is truly gluten-free.

Some brands state that their gin is gluten-free and safe to drink for people with coeliac disease. At the time this page was last updated, these included Hendrick’s and Cold River Gin, which is made from potatoes instead of grain.