Tequila, a distilled spirit made primarily from the blue agave plant, is naturally gluten-free. Gluten is a protein found in wheat, barley, and rye—none of which are found in the production of authentic tequila. Since tequila is manufactured out of agave, a form of succulent native to Mexico, it includes no ingredients that would introduce gluten into the final product. This causes it to be a secure and enjoyable alcoholic choice for those with celiac disease or non-celiac gluten sensitivity. The important thing, however, is choosing tequila created from 100% agave, as mixed varieties may contain additives that aren't gluten-free.

Not totally all tequila is done equal, especially as it pertains to gluten sensitivity. Pure tequila, defined as “100% agave,” is recognized as safe for people avoiding gluten because it contains only fermented and distilled agave sugars. However, some lower-quality tequilas, often labeled as “mixto,” include other sugars such as cane sugar or corn syrup, and occasionally grain-based additives. As the distillation process should technically remove gluten, cross-contamination or flavorings added after distillation can pose a risk. Therefore, people with gluten    B  tequila gluten free should always go for 100% agave tequila to make sure safety.

The distillation process is among the reasons tequila is generally considered safe for gluten-free diets. Distillation is a technique of purifying liquids by heating them into vapor and then cooling them back to liquid form, effectively removing proteins like gluten, which don't vaporize. Even when tequila were stated in facilities that handled grains (which the majority are not), the gluten would typically be eliminated during distillation. Nevertheless, flavored or infused tequilas might have added ingredients post-distillation, that could reintroduce gluten. It's always wise to verify the ingredient list or consult the manufacturer.

While pure tequila is gluten-free, flavored or infused varieties can be problematic for anyone avoiding gluten. Brands often add flavorings, sweeteners, or colorants to attract broader markets. These additives aren't always disclosed at length and may include hidden resources of gluten, specially if derived from grain-based alcohols or syrups. For instance, creamy or dessert-inspired flavored tequilas could contain barley malt or wheat derivatives. As a provision, gluten-sensitive consumers should avoid flavored tequilas unless the brand clearly states it is certified gluten-free.

For individuals with severe gluten intolerance or celiac disease, certification is an additional layer of safety. Some tequila brands seek gluten-free certification from third-party organizations that test the merchandise and the production facility. This certification ensures that the tequila meets stringent standards for gluten absence—typically significantly less than 20 parts per million (ppm), which is the FDA's threshold for gluten-free labeling. Without all gluten-free tequila is certified, choosing a certified brand gives peace of mind to consumers who are particularly sensitive to cross-contamination.