Rob Halgren writes:
Methanol is not produced by yeast in any significant amount, and there
isn't really a mechanism for it being created when you distill ethanol
out of a fermented beverage. At least not at temperatures you are

This can't be right. There is methanol (and heavier alcohols) in even
the finest Cognac. According to the head salesguy at Leopold Gourmel
they run their processes past the stage where you start to get
impurities in the end result on purpose because that is where the
flavour comes from. And the headache, people tell me.

Geir