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Dear Listmates;

This has been an interesting topic and one that poses questions that
remain unanswered.

  "Bourbon and so far as I know other spirits, derive their
   flavor from distillation and aging, not flavorings. If flavorings are
   part of the product, they are added before distillation then aged in
   barrels for the required number of years before bottling."

How does the distillation and aging times of non-grain alcohols - {eg.
rum (distilled solely from cane sugar) and vodka} differ from that of
grain alcohols (eg. scotch and rye)?

If we are to accept that different liquors taste different only because
of the length of time they are distilled and aged, can someone please
provide references to support this "fact".

What is the purpose of adding flavoring (which may or may not contain
gluten) if any and all traces of this flavoring are distilled off
before bottling?

   "Unlike the food processing industry, the bourbon industry as well as
   other distillers depend upon the flavor from batch to batch being
   exactly the same. Their reputation is based on this principle. These
   recipes & methods have been followed for hundreds of years and they are
   as practiced today as they were when the bourbon industry started."

Does this mean that no matter what raw product is used (be it potato,
cane sugar, rye, barley, etc,), if a distiller follows the same recipes
and methods as that used to produce bourbon, the end product will be a
reputable tasting bourbon?  If not, what gives bourbon its' distinctive
flavor if we are to assume that the alcohol is "pure"?  The same would
apply to other spirits.

   "Why do we continue to discount the word of knowledgeable
   scientists?....."

Is it possible that not all people react with the same degree of
sensitivity to gluten?  This is not to discount the word of
knowledgeable scientists - it is only to question if medicine is an
exact science.

Respectfully,
Marilyn McCool