Vodka & Gluten Sensitivity/ Celiac Disease

Let's first look at what Vodka is and what it is not.

🌿 1. What Vodka Is

Vodka is a clear, neutral spirit — typically around 40% alcohol (80 proof) — that’s made by fermenting and distilling starch-rich or sugar-rich materials such as:

• Grains: Wheat, rye, barley, or corn (most common)

• Potatoes

• Fruits: Grapes, apples, or even sugar beets

The goal of vodka production is purity — a clean, neutral base with little to no flavor, making it perfect for extracting and preserving delicate plant compounds without interference from other flavors or scents.

⚗️ 2. Why Vodka is the Best Menstruum for Herbal Extraction

The term menstruum simply means the solvent that draws out the active compounds from herbs — alcohol, water, vinegar, or glycerin can all be used.

However, vodka (ethanol + water) is ideal for most herbs because it: extracts a full spectrum of compunds, natural preservative and is a long shelf life, high potency with enhanced absorption in the body, allows for the herb to shine in aromatic and flavor.

🌿 a. Extracts a full spectrum of compounds

Vodka combines both alcohol and water, giving it a dual extraction power:

• Water pulls out water-soluble constituents (vitamins, minerals, flavonoids, glycosides).

• Alcohol extracts alcohol-soluble compounds (alkaloids, essential oils, resins, tannins).

This balance allows the tincture to capture both the medicinal and aromatic compounds of the herb.

⚖️ b. Acts as a natural preservative

Vodka’s alcohol content prevents mold, bacteria, or fermentation — extending shelf life for years. Herbal tinctures made with 40–50% alcohol are stable indefinitely if stored properly.

🌬️ c. Neutral flavor & purity

Unlike brandy or rum, vodka doesn’t compete with the herb’s natural aroma or taste. This makes it ideal for professional herbal formulations.

💧 d. Enhances absorption in the body

Alcohol helps the body absorb plant compounds quickly through the mucous membranes, delivering benefits faster than teas or capsules.

Vodka & Celiac Disease / Gluten Sensitivity

Here’s the truth according to research and distillation science:

✅ Distilled vodka, even from wheat or rye, is considered gluten-free because:

• Gluten proteins do not carry over during distillation (they are too large to vaporize).

• The final product (ethanol) contains no measurable gluten residues.

However…

⚠️ Some people with celiac disease or extreme gluten sensitivity still react to grain-based vodkas — not from gluten, but from trace impurities or cross-contamination during processing. We at Mackey Meadows seek to always offer the best herbal support we can as that is our mission to help you feel your best as life hits hard. We always suggest paying attention to your body and how you are handling something you put in or on it. This is always the first line of defense in knowing how to support your body the healthiest way possible. This includes paying attention to the food, lotions, shampoos, purfumes, and environmental chemicals you choose to use.

Faithfully Covered, Naturally Restored! Paula 🪶

📖 STUDIES:

When looking at the studies please remember we are talking about micro-dosing (20-30 drops at a time) and not having a full beverage. Herbal medicinal properties are the highlight of Mackey Meadows Tinctures.

Distilled Spirits: Distilled spirits such as vodka, gin, rum, tequila, and brandy are considered safe for those with celiac disease, as the distillation process removes gluten proteins.

Gluten Free Watchdog

“Can distilled foods made from ingredients derived from gluten-containing grains be labeled as “gluten-free”?

Yes.  Since proper distillation is capable of removing all proteins, including gluten, it would be considered as a “process to remove gluten.”  Thus, an ingredient that is derived from a gluten containing grain that has been properly distilled would be allowed to be used in a food bearing the “gluten-free” claim since the ingredient would meet the requirements of 21 CFR 101.91.”

The TTB takes a slightly different approach. Distilled alcohols can be labeled “processed to remove gluten” as long as a second statement also is included on the label:

“This product was distilled from grains containing gluten, which removed some or all of the gluten. The gluten content of this product cannot be verified, and this product may contain gluten.”

If this is confusing to you, the following excerpt from The Gluten-Free Nutrition Guide (Tricia Thompson, McGraw-Hill, 2008) may help:

“Alcoholic beverages are either fermented or distilled. Fermented and distilled beverages are made by first converting starch or sugar from a food source (for example, grapes, wheat, or potato) to alcohol, using yeast. With fermented beverages, such as beer, the liquid removed from the mash (the mixture of starting materials) is boiled. If a gluten-containing grain is one of the food sources used to make the mash, the liquid removed from the mash is not gluten-free. With distilled beverages, such as vodka, the liquid removed from the mash is not only boiled but also distilled. Distillation is used to increase the alcohol content of the beverage. When the liquid is boiled, the vapor is “captured” and cooled. The resulting liquid is called the distillate. Distillation separates substances that are volatile (meaning they vaporize) from less volatile substances. Protein is not volatile and does not vaporize. Consequently, even if wheat, barley, or rye was used to make a distilled alcoholic beverage, gluten-containing proteins will not be found in the final distillate.”