Whisky

Whisky is notable for histamine, salicylate and gluten. Clear on tyramine, sucrose, FODMAPs, lactose, oligosaccharides, sorbitol, fructose, nickel and oxalates.

Whisky contains moderate levels of histamine. Whisky is aged in oak for three years at minimum and commonly ten or more, and unlike cognac it is often matured in casks that previously held sherry or bourbon - a second history in the same barrel, and more time for the amines. Longer in wood is more of what the distillation removed, on top of the alcohol.

Whisky contains moderate levels of salicylate. Whisky is distilled grain, which carries little salicylate, but oak ageing adds some back, and the alcohol itself worsens tolerance to everything else eaten with it. Neither study publishes a value for this particular drink.

Whisky contains only low levels of gluten. Whisky is distilled from barley and is nonetheless gluten-free - the protein stays in the still and the cask adds nothing back. Coeliac societies list it as suitable. What is not covered is a flavoured or cask-finished bottling where something was added after distillation. The law says it in one line, and the line is worth quoting: Annex II exempts 'cereals used for making alcoholic distillates including ethyl alcohol of agricultural origin' from the gluten declaration. An exemption is a judgement about the process, not a measurement of the bottle - which is why what is added AFTER distillation is still the open question. Amounts vary by brand and recipe, so always check the label of the exact product.