Vegan Alcohol: What's Allowed And What's Not?

Alcoholic drinks are not always vegan. While the base ingredients of many alcoholic drinks are plant-based, animal products can be introduced during the production process, for example, when the drinks are filtered prior to bottling. These animal products include isinglass (derived from fish bladders), gelatine (made from boiled bones, flesh and ligaments), casein (a protein derived from cow's milk), albumin (from egg whites), chitin (a fibre derived from crustacean shells), and honey. These animal products are often used as fining agents, which are substances that help filter out impurities and improve the clarity, flavour and aroma of alcoholic beverages. While these ingredients are removed from the final product, traces of them may remain, making the drink unsuitable for vegans.

Common non-vegan ingredients in alcohol include milk, cream, whey, casein, lactose, and honey

Alcoholic drinks are not always vegan. Animal products can be introduced during the production process, for example, when they are filtered before bottling.

Some common non-vegan ingredients used in alcohol include milk, cream, whey, casein, lactose, and honey. Milk and cream are sometimes added to beer and liqueurs to give a creamy, rich flavor. They are also used in many cocktails and blended drinks. Whey, casein, and lactose are milk by-products that are occasionally used as ingredients or fining agents. Honey is a sweetener in some alcoholic beverages and is also fermented to make mead.

Other non-vegan ingredients used in alcohol include eggs, isinglass, gelatin, cochineal, and carmine. Egg white protein, also known as albumin, is often used as a fining agent in wine and some cocktails. Isinglass is derived from fish bladders and is a popular fining agent. Gelatin is derived from animal skin, bones, and cartilage and is used as a fining agent. Carmine is a red dye made from insects called cochineal and is added to some alcoholic beverages for color.

It is important to note that not all alcoholic beverages containing these ingredients are necessarily non-vegan. The presence of these ingredients may depend on the manufacturer and the specific product.

Isinglass, a substance obtained from fish bladders, is often used in the filtration process of beer, wine, and cider

Isinglass is a substance obtained from the swim bladders of certain tropical and subtropical fish. It is a form of collagen and is used as a fining or clarifying agent in beer, wine, and hard cider. The word "isinglass" comes from the German and Dutch words for "sturgeon bladder".

Isinglass is used to remove particles like yeast, which is used in the fermentation process. It causes the yeast to precipitate out of suspension, leaving the beer clear. This process is known as fining or clarification, and it can be done without the use of isinglass. Some beers, wines, and ciders will settle naturally, without the need for an additional filtration agent. There are also vegan alternatives to isinglass, such as carrageenan, derived from Irish moss, and pea protein.

Isinglass has been used for centuries to clarify alcoholic beverages. In the 18th century, Britain imported Russian isinglass for beer-making, and by 1761, this import was worth £60,000 per annum. In modern times, commercial isinglass is derived from tropical estuarine-dwelling fish, such as the Nile Perch from Lake Victoria, rather than sturgeon. The best-quality finings originate in the South China Sea and are known as Round Saigon or Long Saigon finings.

The use of isinglass has declined in recent years due to advances in centrifugation and filtration technologies. However, it is still used in cask-conditioned ales and by some American craft brewers.

Gelatin, made from animal skin, bones, and cartilage, is another common non-vegan ingredient used in alcohol

Gelatin is a common non-vegan ingredient used in alcohol, made from animal skin, bones, and cartilage. It is used as a fining agent, helping to filter out impurities and improve clarity, flavour, and aroma. Gelatin is derived from boiling down animal parts, such as bones, skin, and ligaments, and is often used in thicker beverages like hard ciders and port.

Some alcoholic drinks, such as beer and wine, are clarified through a process called fining, where unwanted substances are removed. Fining often uses animal organs and gelatin is one of the animal-derived products used in this process. It is added to the liquid to cause unwanted particles to precipitate and be removed.

Gelatin is not always listed on the labels of alcoholic drinks, as alcohol is often exempt from the labelling requirements of other food products. This makes it difficult for vegans to identify drinks containing gelatin and other animal products. However, there are resources like Barnivore, which provide lists of vegan-friendly alcoholic drinks, and some companies also include vegan symbols or text on their labels.

Vegan alternatives to gelatin exist and are used by many brewers and vintners. These alternatives include bentonite (impure clay), kieselguhr (sedimentary rock), kaolin (clay mineral), and silica gel. Centrifuging and filtering are also becoming more popular as non-animal fining methods.

Egg whites, or albumin, are used as a fining agent in wine and some cocktails

Egg whites, or albumin, are commonly used as a fining agent in wine and some cocktails. Fining is the process of clarifying wine to remove unwanted substances such as bitter plant compounds called tannins. Egg whites are particularly good for removing tannin particles, rendering the wine more round and soft in texture. The active ingredient in egg whites is protein albumin, which attaches to tannins through an electric charge and then drops out of the wine. The wine is then racked off the sediment, leaving behind the phenolic substances and protein from the egg whites.

Egg white fining is most commonly used in highly tannic red wines and wines aged in a barrel. It is also sometimes used in highly tannic fruit wines. The need for egg whites in white wines is rare as these wines are naturally full of proteins and contain very few tannins.

To perform egg white fining, the egg whites are separated from the yolk and mixed with a couple of milliliters of water and a pinch of salt. The salt is added to prevent the solution from getting cloudy and to dissolve globular proteins from the egg. The ingredients are then gently whisked to make a liquid solution, which is poured into the wine vessel and stirred gently. The egg whites are left in the wine for a minimum of a week to settle out before being racked into another container, leaving the sediment behind.

The amount of egg white added depends on the taste desired and the level of tannins in the wine. Typically, additions of 0.5 to 1 mL per gallon of wine prior to bottling are common when dealing with an astringent red.

While egg whites are commonly used in wine fining, there are alternative methods. Some winemakers use other fining agents such as powdered clay, gelatin, or fish bladders. There is also a camp of "purist" winemakers who don't believe in fining or filtering wines, as they feel it strips the wine of its character.

Spirits like gin, whiskey, and vodka are usually vegan, according to the Vegan Society

The production process of spirits like gin, whiskey, and vodka is what makes them vegan-friendly. Unlike beer and wine, spirits rely on a process called distillation, in which the alcohol is concentrated from fermented ingredients. This means that no fining agents are needed, and the spirit remains vegan-friendly.

However, it's important to note that not all spirits are created equal. Flavoured liquors and cordials may contain non-vegan ingredients such as milk, cream, and honey. For example, Baileys Irish Cream Liqueur contains dairy. In addition, some cocktails may also introduce non-vegan ingredients such as milk, cream, honey, and eggs. A White Russian, for instance, contains milk.

When it comes to popular spirit brands, most are suitable for vegans. This includes well-known names such as Russian Standard Vodka, Monkey Shoulder Whiskey, and Tanqueray Gin. However, it's always a good idea to check the ingredients or look for vegan symbols on the label to ensure the product aligns with your values.

Overall, spirits like gin, whiskey, and vodka are usually vegan-friendly, making them a great choice for those following a vegan lifestyle. But it's important to remain vigilant and check the ingredients, especially when it comes to flavoured liquors and cocktails.

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