You’ve probably typed it into search at some point: Is tequila gluten free?
The answers online range from overly clinical to frustratingly vague. But when you’re the one reading the label, you need more than a blanket yes or no. You need real clarity.
Here’s what actually matters.
Let’s Start With What Gluten Is and Why It Doesn’t Belong in Tequila
Before we get into tequila, it helps to understand what gluten actually is.
It’s not some mysterious toxin, it’s a natural protein found in certain grains. But if you’re gluten sensitive or celiac, that protein can trigger a serious response. We’re not talking about mild discomfort. We’re talking about gut inflammation, fatigue, and worse.
Which is exactly why it has no business showing up in a spirit made from agave.
Gluten Comes From Grains Like Wheat, Rye, and Barley
Gluten is a protein. You’ll find it in grains (wheat, barley, rye) and by extension, in anything made from them. Bread, beer, pasta, most cereals.
It’s also used in some unexpected places, like sauces or even cosmetics.
But it only exists where grain is involved.
Agave Isn’t a Grain. That’s Where the Difference Starts
Tequila is made from agave.
Agave is a succulent, not a grain or a grass. So think closer to aloe than wheat. It doesn’t contain gluten, and it doesn’t interact with it.
That single fact is what sets tequila apart from grain-based spirits like whiskey or vodka made from wheat. The base ingredient matters.
And in this case, it matters in your favor.
The Reason Pure Tequila Is Gluten Free
Tequila, when made properly, doesn’t need to be modified or clarified to be gluten free. It already is. And that’s not a fluke, it’s a direct result of how it’s made, from the plant to the bottle.
Tequila Made From 100% Blue Weber Agave Is Naturally Safe
If your bottle says “100% blue Weber agave,” you’re starting from a clean place.
That kind of tequila is made entirely from agave sugars and nothing else like grain-based filler and other additive style shortcuts.
The Distillation Process Removes Anything That Shouldn’t Be There
Even if there were trace amounts of gluten in the raw materials, the distillation process would remove it.
That’s how distillation works: separating alcohol from everything else, including proteins like gluten. So even in borderline cases, well-made tequila ends up clean.
Celosa Is Distilled Without Shortcuts, Without Compromise
At Celosa, distillation is a process that is honored, almost sacred. The agave is slow-cooked, slow-fermented, and twice distilled for clarity. What does that mean? Simply put, no residuals, no surprises, and no contaminants.
If you’re asking whether tequila is gluten free, this is the kind of tequila that answers yes, without hesitation.
But Does Tequila Have Gluten? Sometimes, Yes
It’s tempting to say all tequila is safe, but that wouldn’t be the full picture. Some tequilas include ingredients or processes that reintroduce gluten… especially when purity isn’t the priority.
Mixto Tequilas Can Include Additives From Grain-Based Sugars
Here’s where things get complicated. Not all tequila is 100% agave. Mixto tequila (sometimes labeled just as “tequila”) only has to contain 51% agave sugars. The rest can come from elsewhere, including grain-based additives or sweeteners. And those can introduce gluten into the bottle.
Psst. Here’s a deeper read on additive-free tequila.
Cross-Contamination Is Rare (But Worth Paying Attention To)
Even if the tequila itself is made from agave, distilleries that produce other spirits can create small risks for people with celiac or heightened sensitivity.
Rare? Yes. Impossible? No.
Labels Don’t Always Say Enough. Know What to Look For
The front of the bottle might say “premium” or “authentic,” but that doesn’t always mean it’s safe.
What you want is clear labeling; 100% agave, and ideally, a brand that talks openly about how they produce their tequila.
Hint: Look for something like this
Why Celosa Is a Clean Pour
Single-Origin Agave, Grown Slow and Harvested at Peak Sugar
At Celosa Tequila, we only use single-origin agave, grown on land we know and harvested when the sugar levels are just right.
No Additives or Flavor Enhancers
We don’t believe in artificial smoothing agents. No glycerin, no added flavors, no post-production sugar tricks. If we wanted it to taste like cake, we’d bake one.
Every Bottle Is Tested
Our standards aren’t just visual or sensory. Every bottle is tested before it’s sealed. Not just for taste, but for purity. If it doesn’t meet the mark, it doesn’t wear the Celosa label.
How to Shop Smart if You’re Gluten Sensitive
If you’re sensitive to gluten, you don’t need to overthink every bottle, but you do need to read between the lines. A little label-reading (and a few right questions) can save you from a bad night.
Look for “100% Agave” on the Label (It Matters)
It might feel like a small detail, but this is the single biggest indicator that the tequila you’re buying is safe. Without it, you’re guessing.
Seek Out Brands That Openly Share Their Process (Like Celosa)
Transparency means confidence. Brands that aren’t afraid to show you how they make their tequila are usually the ones doing it right. The ones that hide behind buzzwords or vague promises are worth a second look… or none at all.
If in Doubt, Ask Questions. Your Body Will Thank You
Reach out. Check the website. Email the brand. A good tequila maker will answer. And if they don’t? That tells you something, too.
Ready to get your hands on gluten-free tequila? Get Celosa online or find a distributor near you, it’s time to bring safe tequila to your table.
