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Jack Daniels is not Bourbon by their own labelling. There are several things that define a bourbon: distillation limits, max and min proof, detailed aging requirements etc. Whether JD meets all these or not I don't know. JD labels their whiskey a sour mash, as does their much superior rival George Dickle. Most bourbons, especially the premium ones, are sour mash whiskeys but they are not required to be. However all sour mash whiskys do not qualify as bourbon.
As an aside, your statement about distillation removing gluten is simply not true. Mash, being basically a water/ alcohol mix would never exceed 212 deg in the still. Even a pot still with direct firing, which no one uses industrially, would likely never approach a hot wall temperature high enough to start breaking down glutens, generally thought to be 500 deg F. If they did all break down, the liquor would probably taste and smell burnt.
The other thing is that unless especially grown on non-grains, the yeast will contain glutens. Distillaries absolutely don't use such yeasts. Most better ones use a sour mash process which is a continuous recycle and they all are protective and secretive about their own yeast, considering it a trade secret and using their own recovered on site. Even commercial ethanol facilities processing pure corn choose yeasts based on conversion efficiency and yield.
Bottomline is that any fermented drink likely contains glutens with no exception. No mater what grain is used, the yeast itself will more than likely contaminate the liquor.
I'll mention this isn't guessing. I am a retired professional chemical engineer, worked designing distillation systems my whole life including major ethanol installations and served on the technical advisory committee for one of the best known industry distillation research institutes. If you want to consume any fermented liquor in any form and avoid glutens, it is a crapshoot and simply looking t grain recipes is a non starter.
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