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On Wed, 30 Apr 1997  Kemp Randolph wrote:

>I don't deny that some react and quickly to distilled or grain alcohol (
>though I question their explanation for it).

Some experts claim that all traces of gluten have been removed during the
distillation process. Is anyone aware of any chemical assays that have been
conducted to verify that grain alcohols don't contain gliadin, hordein, or
secalin to support this assertion?

It is my understanding that wheat gluten contains two fractions which are
classified largely by their solubility in water or alcohol.  Gliadin is the
alcohol-soluble fraction of  gluten in wheat. Anyone know if hordein and
secalin are also alcohol-soluble fractions in barley and rye respectively?

Today I did some research on Scotch whiskey.  Included in the definition of
scotch whiskey is:
     "distilled at an alcoholic strength by volume of less
     than 94.8 per cent so that the distillate has an aroma and taste
     derived from the raw materials used in, and the method of, its
     production"

My question is this:  How can you have an aroma and taste of malt or
another grain used in a blended scotch if no traces of those cereals
remain???

Marilyn McCool