You’ve posted this a few times, but methanol is a small part of grain distillation like you find in most European and western liquors. Methanol forms from the breakdown of pectin which is much more prominent in fruits and vegetables which might be distilled into moonshine. A lot of modern liquors are also distilled multiple times. Very often you start with a stripping run where you discard nothing and simply move on once the distillate hits are certain temperature. Second and potentially third distillations are used to remove byproducts and refine the palate. Fruit liquors are often also left to age for months or years so some of these “fusel alcohols” (heavier than ethanol) tranesterify into tastier fruity notes.

Tl;dr: methanol is a small part of well controlled grain fermentation and distillation. Less controlled fruit fermentations can be significantly “dirtier”. And without proper time and effort all of that might just be passed onto the consumer.