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  • Jefferson Adams
    Jefferson Adams

    By Jefferson Adams •

    Is Brandy Gluten-Free?

    Reviewed and edited by a celiac disease expert.

    Wondering if brandy gluten-free and safe for people with celiac disease? Look no further.

    Is Brandy Gluten-Free? - Image: CC BY-SA 2.0-- Sami Keinänen
    Caption: Image: CC BY-SA 2.0-- Sami Keinänen

    Celiac.com 03/08/2023 - Is brandy gluten-free and safe for people with celiac disease? We get a lot of questions about gluten-free alcohol and liqueur. Specifically, is brandy gluten-free and safe for people with celiac disease?

    As it is made from grapes, brandy is technically a wine. All wines, including brandy, champagne, cognac, port wine, sherry, and vermouth are safe for celiacs.

    Celiac.com Sponsor (A12):
     According to the major brands of brandy, the ingredients used to make brandy are gluten-free. Although most brandy is not specifically labeled "Gluten-Free," none of the top brands we've looked at are made using gluten ingredients, and none list wheat as an allergen. Brandy is also on our list of gluten-free alcoholic beverages.

    Because of this, Celiac.com considers nearly all brandy to be gluten-free and safe for people with celiac disease. This includes flavored brandy, such as blackberry brandy, with the caveat that, as with many added flavorings, be especially careful to check labels, and avoid wheat and gluten allergens, as flavored brandies would be more likely to contain something non-gluten-free than unflavored ones.

    As always, choose carefully, and check ingredients and info on the maker's web site.

    Meantime, here’s a recipe for a great springtime alcoholic punch you can make with brandy or other fruit-based liqueur.

    Gluten-Free Red Wine Sangria

    Ingredients:

    • ⅓ cup brandy or gluten-free fruit based liqueur
    • 1 can pineapple juice (6 ounces)
    • 1 orange
    • ⅓ cup sliced strawberries
    • ⅓ green apple, cored and sliced
    • 1 peach or nectarine, pitted and sliced
    • 1 750 mL bottle red wine, chilled

    Directions:

    In a ½-gallon sized container, combine the brandy and pineapple juice.

    Stir very well to combine.

    Halve the orange.

    Squeeze one half of the orange into the pitcher and slice the remaining half.

    Place the slices of oranges, strawberries, apples, and peaches into the container.

    Top with red wine and stir to combine.

    Chill 8 hours or overnight.

    Serve over ice, with a little bit of fruit in each glass.

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    sc'Que?

    *sigh*  

    While brandy is made from wine [eg. cognac, VSOP brandy] and/or the leftovers of making wine [also marc, grappa...], ALL BRANDY (as a category) IS DISTILLED and must, therefore, be categorized as SPIRIT.  

    This very recently became a legal issue in Pennsylvania, where soju had been erroneously labeled as "wine"--due in no small part to English-speaking Asians colloquially referring to all alcoholic products as "wine".  (Soju that was sold to licensees who only have a wine sales permit had to be returned to state-run liquor stores. And any mis-categorisation that resulted for fully-licensed licensees and state-run retails stores needed to be corrected.)

    On a technical (and legal) level, however... BRANDY--in all it's various forms--must be considered a DISTILLED SPIRIT.

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    sc'Que?
    11 minutes ago, sc'Que? said:

    *sigh*  

    While brandy is made from wine [eg. cognac, VSOP brandy] and/or the leftovers of making wine [also marc, grappa...], ALL BRANDY (as a category) IS DISTILLED and must, therefore, be categorized as SPIRIT.  

    This very recently became a legal issue in Pennsylvania, where soju had been erroneously labeled as "wine"--due in no small part to English-speaking Asians colloquially referring to all alcoholic products as "wine".  (Soju that was sold to licensees who only have a wine sales permit had to be returned to state-run liquor stores. And any mis-categorisation that resulted for fully-licensed licensees and state-run retails stores needed to be corrected.)

    On a technical (and legal) level, however... BRANDY--in all it's various forms--must be considered a DISTILLED SPIRIT.

    @Jefferson Adamsthis misconception needs to be corrected across all categories of distilled spirits that are not flavored after-the-fact. Also, the broader category of Asian-made spirits--specifically because of colloquial nomenclature--needs to have special attention paid so that all consumers (Celiac, or non-Celiac) are properly informed. 

    I rarely call out my credentials, but I am a 17-yr veteran bartender whose focus is craft cocktails.  I have both Celiac disease and nightshade allergy, so I need to know my sh*t to keep both my customers and myself healthy.

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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     

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