The debate about gluten-free alcohol is ongoing, and it can be confusing to keep up with all the different types of alcohol that claim to be gluten-free. One of the biggest questions is whether or not Sky Vodka is gluten-free. To answer this question, it is important to understand the gluten-free labeling laws, the process of making vodka, and the ingredients that go into Sky Vodka.
The Gluten-Free Labeling Laws
The FDA has established gluten-free labeling laws that require food and beverage products labeled “gluten-free” to have less than 20 parts per million (ppm) of gluten. In the US, manufacturers are not required to label a product “gluten-free” if it contains more than 20 ppm of gluten. This means that a product labeled “gluten-free” must meet the FDA’s requirements for gluten-free labeling.
The Process of Making Vodka
Vodka is made from either grain or potatoes. Grains, such as wheat, barley, or rye, contain gluten, while potatoes do not. After the raw materials are processed, the resulting liquid is distilled to remove impurities. During distillation, the gluten is broken down into smaller fragments, and the resulting liquid contains less than 20 ppm of gluten. This means that vodka made from grains is not considered gluten-free, even if the gluten content is below 20 ppm.
The Ingredients in Sky Vodka
Sky Vodka is made from corn, so it is naturally gluten-free. The vodka is distilled five times and filtered through charcoal to remove any impurities. The finished product is then blended with spring water to bring the alcohol content down to 40%. According to the FDA’s labeling laws, Sky Vodka is considered gluten-free as it has less than 20 ppm of gluten.
Conclusion
In conclusion, Sky Vodka is gluten-free according to the FDA’s labeling laws. The vodka is made with corn, which is naturally gluten-free, and is distilled and filtered to remove any impurities. The finished product is then blended with spring water to bring the alcohol content down to 40%. Sky Vodka is considered gluten-free as it has less than 20 ppm of gluten.
