<<Disclaimer: Verify this information before applying it to your situation.>> Based on the comments I have recieved I think I should make some clarifications on my previous post. My comments on distilled alcohol were meant only to apply only to the high purity alcohol that is commonly used in extracts and to make vinegar. They should not be applied to distilled liquors. Distilled liquors commonly contain many ingredients that do not go through the distillation process. These ingredients may contain gluten. As has been mentioned previously and is discussed at the following web site (http://www.geocities.com/NapaValley/Vineyard/1256/ga.htm) gluten has been detected in distilled liquors. The distilled liquors which the Flemmish society analyzed, contain many ingredients that are added after distillation. There is no reason to believe that the gluten detected in these beverages came through the distillation process and there are many valid reasons to believe that it did not. The web site mentioned also implies that gluten/gliaden is destroyed in the distillation process. Gluten is not destroyed in the distillation process, it is very effectively removed from the distillate. Even if gluten is broken down to short amino acid fragments, peptides also have very low vapor pressures (from my experience even single amino acids have vapor pressures less than 0.00000001 torr) and should be entirely separated from the alcohol by distillation. Assays for total nitrogen content in distilled alcohol would detect any peptide fragment that made it through the distillation and they routinely show nitrogen below the detection limit. There is no reason to believe that gliaden or any peptides from gliaden make it through the distillation process.