If you provide your Aeroplan member number we also will use LCBO purchases made using this number to customize the communications and offers you receive. Will you react to the presence of something that science cannot detect? That is between you and your gut.The personal information related to a LCBO Email subscription, including information collected through the use of cookies and similar tracking technologies that can sometimes be considered personal information, is collected under the authority of the Liquor Control Board of Ontario Act, 2019, SO 2019, c 15, Sch 21, Section 3 and will be used for the purpose of providing you with communications and offers from the LCBO. That is the lowest level that can be consistently detected in foods using valid scientific analytical tools.”ĭistilled liquors like scotch meet this standard, and distilleries like Diageo (who produces Johnnie Walker, Lagavulin, and many others), claim their scotch is gluten-free. The FDA’s rules on gluten-free labeling includes: “less than 20 ppm (parts per million) for the unavoidable presence of gluten in foods that carry this label. Most gluten allergies are set off by gliadine, a prolamine, which at its simplest description is a protein with sugar-molecules attached–and that is soluble both in water and alcohol.Ĭan whisky contain enough gluten to set off a highly-sensitive allergy? It’s possible but highly unlikely. You should, if you have a gluten allergy or celiacs, consult with your doctor. What follows is going to be, mostly, a disclaimer. It’s all gluten-free, trust us! LET’S TALK ABOUT WHAT MAKES SOMETHING GLUTEN-FREE It’s simply not possible for gluten to survive the process. What’s known as the “center cut” of the spirits distillation–something that’s not too high ABV and not too low–goes into oak barrels. The second distillation takes it to spirit. The wash goes from liquid to vapor, becoming a low wine. In each case, the wash is distilled at least twice (some distilleries go thrice), to create a spirit. It differs from pot stills to column stills to even something called a Faraday still, which Penderyn distillery in Wales prefers. There’s a wide variety of stills out there. Here’s where each distillery does it a bit differently.
Bruichladdich tracks their mashes on a chalkboard tub THE DISTILLATION Once the mix goes into the washbacks, the yeast feeds on the sugars and the wort becomes a 6% to 9% ABV wash. There’s still gluten at this stage of the process, so if you’re offered a taste of the wort at the distillery, turn it down.Īt this stage, yeast is added to the mixture and alcohol begins to develop. At the end of the process, they discard or sell the spent grain (often to local farms for feed). This step is taken in several stages, with progressively hotter water. Next, a distillery will grind the barley into a fine flour and combine it with hot water (again using their source water) into what’s called a mash tun. (Interested in specifics? Check out what PPM means over here.) MASHING AND FERMENTATION It’s at this stage that peat smoke is added. Once germination is complete, usually between 5 and 8 days, the barley is moved to the kiln to dry.
The name for a distiller’s common injury, monkey shoulder, is taken from the bend-and-twist method used to continually spread the barley on the floor. Once soaked, the distillery spreads the barley thinly out on the malting floors to germinate, creating a ton of heat and turns the starch into sugar.įun fact. (Most distilleries use the same source of barley, from England’s east coast, but some have another source.) Usually the barley is soaked in the distillery’s unique water source, a key ingredient in making a unique spirit. It all begins with barley, soaked in water. If you ever visit a distillery, you’ll have the opportunity to see how that specific distillery adapts the process for their own spirit. Let’s rewind a bit and take you down the path of how barley whisky is made. But, worry not, celiacs, by the end of the distillation process, scotch is 100% gluten-free. All scotch whisky begins with barley, and barley contains gluten.
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