No one wants to enjoy bourbon on the rocks or a delicious Old Fashioned only to suffer a flare-up of celiac disease or other reactions to gluten later.
Here’s something to drink to: gluten-free bourbon means that you can enjoy your favorite bourbon beverages without worrying about the effects of gluten on your body.
Yes, even bourbon that has wheat, barley, or rye added to the “mash” during distillation is considered gluten-free. Due to the distillation process, the majority of bourbons are suitable for those with celiac disease.
You won’t miss the gluten when you enjoy any of these full-flavored gluten-free bourbons on their own or in your favorite cocktails.
Evan Williams Kentucky Straight Bourbon is a spirit with character from lengthy aging for maximum smoothness and smoky, rich flavor. With notes of vanilla and mint in its scent, Evan Williams has a bold bourbon flavor with touches of oak, brown sugar, and caramel. This classic bourbon is 86 proof and a great way to warm up on a chilly evening.
Bulleit Bourbon is bold and spicy without gluten and inspired by a bourbon recipe more than a century and a half old. Distilled with rye, barley, corn malt, and Kentucky water filtered with limestone, Bulleit is 90 proof and has notes of maple, toffee, and oak, plus a clean finish.
This award-winning bourbon is a blend of 10 bourbon recipes, bringing out the best of each into one bottle of this gluten-free bourbon. Aged five years, Four Roses are rich and smooth, with oak and herbal notes that make it memorable. This 80-proof bourbon is delicious solo or in cocktails.
Jim Beam has been enjoyed since 1795, just three years after Kentucky became a state. This smooth bourbon is aged in charred American white oak barrels for four years, giving it savory oak and char notes that balance its sweetness. A classic taste, Jim Beam is popular for its flavor.
Gluten-free Wild Turkey has been made the same way for more than 60 years. The result is a delightfully oaky bourbon with notes of vanilla, caramel, and orange peel that’s perfect for sipping by the fire on a cold evening. Aged six to eight years, Wild Turkey is 101 proof.
With its distillery in Kentucky, Maker’s Mark is a soft red winter wheat instead of rye that sets it apart from other bourbons. Each barrel of Maker’s Mark is rotated by hand and aged six to seven years. Notes of sweet oak, florals, and vanilla make Maker’s Mark exceptionally creamy and smooth. Even though Maker's Mark contains gluten in their mash, the gluten is removed during the distillation process.
Aged in oak for nine years for character and smoothness, Knob Creek is a gluten-free bourbon worth the wait. Knob Creek has a pre-Prohibition taste and a bold oak flavor with hints of vanilla and rich caramel. This bourbon choice is a top-shelf choice and has a 100-proof kick.
Distilled from New York corn, Hudson Baby Bourbon has a grain-forward flavor. Aged three years or more in white oak barrels, this gluten-free and Kosher-certified bourbon has vanilla and salted caramel notes. This bourbon is 92 proof and mixes well with bourbon classics, including Mint Juleps and Sours.
An award-winning bourbon that’s gluten-free, Elijah Craig is carefully distilled and aged in small batches to deliver a smoky flavor that’s spicy and sweet. Elijah Craig has a complex flavor profile with notes of vanilla, fruit, nutmeg, and mint with a sweet, toasty finish. This craft bourbon is 94 proof.
Cutting gluten from your diet doesn’t mean giving up bourbon and water or your favorite bourbon cocktails. Choose one of these excellent gluten-free bourbon options and sip responsibly. What’s your preferred way to enjoy gluten-free bourbon on the rocks or in a cocktail? Let us know in the comments.
*The information found on this website is not intended to be a replacement or substitute for professional medical treatment or for professional medical advice relative to a specific medical condition. We urge you to always seek the advice of your physician. There is no replacement for personal medical treatment and advice from your personal physician.
I have always had a deep interest in the restaurant and bar industry. My restaurant experience began in 1997 at the age of 14 as a bus boy. By the time I turned 17 I was serving tables, and by 19 I was bartending/bar managing 6-7 nights a week.
In 2012, after a decade and a half of learning all facets of the industry, I opened my first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.