Why is Rum not affected by distillation like Vodka is?
There's 2 different statements there:


Distillation makes alcohol gluten free
Rum is gluten free but high in FODMAPs


Both could be independently true or false, there's no logical tie between the two. Some of the information in that article is incomplete and/or wrong:


Distillation does not result in gluten free alcohol in all cases. It reduces gluten a substantial amount but there is frequently traces left which may not be tolerated. The standard I've heard for gluten free is less than 20 parts per million, but that 19ppm may still cause a problem
Gin and Vodka are made from wheat, barley or rye. This isn't always the case, any sugar-producing plant can be used for gin and vodka, for instance beets, potatoes, grapes, sugar cane, corn, etc. There's plenty of grape and potato vodka and gin, which are gluten free because the sugar source never had any in the first place
Not all whiskey is made from wheat, barley or rye. Some whiskeys like bourbon are made from corn, although the requirement is only 80% so some may contain wheat as well


Repeated distillation can produce a pure alcohol, however it would remove the compounds that give spirits their flavor. Alcohol stills used to make drinking spirits are often shaped in specific ways to retain flavor rather than get rid of it. Some of these flavor compounds aren't friendly to people with stomach problems, so the less flavor the better essentially if you have issues. It helps of the sugar source is bland to begin with and there's no flavor additives. Rum has lots of flavor after distillation because sugar cane has flavor, whisky has flavor from the grain, but has more added if it's smoked (Scottish whiskeys are peated) and gets further from the barrels its aged in. Potatoes are comparatively bland, and vodka isn't generally barrel aged (it is available but it's not the clear stuff you know) so it's a clearer and "cleaner".