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> I am extremely skeptical about any gluten residue that could cause harm to a
> celiac patient being present in distilled alcohol of any sort, including
> alcohol prepared from wheat grain.  Is there any evidence for such a gluten
> residue?

Anecdotal evidence: my wife has had reactions after eating foods
that were later determined to have contained vanilla.  And I've
seen several references in celiac disease organizations'
newsletters to people getting sick from drinking alcoholic
beverages--I recall one about a year ago with a cute little
rhyming admonition to find out the source of the alcohol before
you drink anything.

It seems improbable to me, too, that gliadin could survive the
distillation process, and I don't make any claims that it's a
real threat--but the anecdotal evidence is there, and I prefer
not to take unnecessary risks.

                                        eh