No, I’m not. I’m pointing out that distillation doesn’t work how you were told it does in middle school which is the reflexive argument people are making. The argument that all the methanol comes out early because it has a lower boiling point is simply incorrect. Mass spectromery proves it.

https://pubs.acs.org/doi/10.1021/acsfoodscitech.3c00627

When you get into distilling you learn pretty fast that a lot of what you’ve been told about it is fake due to both deliberate propaganda, and the fact that a lot of it was learned before we had scientific tools to investigate deeper.

You would pretty much have to try to poison yourself distilling and yet everybody thinks it’s a real risk.

Being poisoned by a bootlegger who adds methanol because it’s cheaper (much like fentanyl in opiods) is not a fake risk, and a lot of people who think the first thing happened actually had the second thing happen.

And I’m certainly not criticizing people for this, I went to school for physics and yet was on the other side of this debate when I started distilling before I did research.