Our First Release Tastes Great – and Gluten – Not Detected!
We’re excited to announce that our Malt Vinegar has undergone rigorous testing, and I can report that not only does it taste great, but the lab results also confirm a “Nil Detection” for gluten.
We sent Deacons Tasmanian Malt Vinegar to Symbio Laboratories for allergy testing. The ELISA test for gluten analysis returned a clear result: “Gluten Not Detected.” You can view the full report below.
Why is our gluten content so low?
Although I lack definitive scientific proof to validate a theory, I believe I’ve uncovered a plausible hypothesis, and so far, I haven’t been able to find any alternative reasons.
My hypothesis:
The double fermentation process that our malt vinegar undergoes effectively removes gluten. Additionally, the extended ageing process in a whisky barrel may further contribute to reducing gluten levels.
