Gluten? What gluten?

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.

DEACON's 2025 - Gluten Not Detected Lab Report!