i am not a chemist or a distiller -- but i have read SOME of the literature that explains how the gluten peptide stays behind in the distillation process.
i have also read the literature (albeit, some of it is purely anecodotal) that distilled spirits that source wheat, rye, or barley (malt) can cause overt reactions in persons with celiac sprue/wheat allergy.
so rather than delve into the debate of whether beer and alcohol (liquor/liqueurs) derived in any percentage or by any process from wheat, rye, or barley do contain gluten or can cause a celiac-gut reaction (immediate or cummulative), i am focusing on finding products and processes that are, in fact derived from non-gluten sources.
my primarly search at this time is for a bourbon/whiskey style product that does not derive from the wheat, rye, or barley and that does not use wheat, rye, or barley in flavoring, aging, coloring, processing, sourcing, mixing, or packaging.
in particular, the next most popular grain might be corn -- but i have been told that it is very difficult, these days, to find corn that will sprout naturally without recourse to an external enzyme process.
can anyone provide any information in this regard?
i am NOT looking for recipes and i am NOT looking to start distilling my own products. I may try to develop a list that commercial establishments can refer to in order to answer patron questions.
i have a fair listing of beers, wines, vodkas, tequilas, and rums that are allegedly GF, but if anyone has any information on such products, that information would be welcome and could confirm (or call into question) such unverified information.
i do realize that there may be regulation pending in either Canada or the USA regarding content labeling in alcohol products, but i am not sensing that the regulations are moving quickly to promulgation.
i also realize that there is a difference between tested by a third party and then "certified GF" AND merely saying one's product does not source gluten-based ingredients, additives, or processes.
as you ponder these questions, do keep in mind that at least 3% of the american population is presumed to have celiac sprue/disease or wheat intolerance -- and the research that i read indicates that the number could be higher, either because the condition is underdiagnosed or because its rate of incidence is increasing.
please feel free to either email me or post a reply.
thanks!!!!