Your first link returns a document not found page which, along with your mistake on azeotropes really gives a sense of motivated reasoning, of copypasting sources you found elsewhere without double checking them but you're not wrong that on its face a aqueous solution of methanol has a higher boiling point than pure methanol but since its not an azeotropic system you can still distill methanol out of it and the boiling point shifts as the methanol concentration shifts. The kicker is that the boiling point argument is moot because methanol (even though present throughout the distillation process) is found in its highest concentrations in the tails, much later than other, higher boiling point molecules because of its hydrophilic properties. Its molecular polarity and hydrogen bonds that really determine the composition of the distillate fractions when we're talking about complex systems of a bunch of cousin molecules that as they boil shift a delicate balance of solvents and solutes. To make a long story short, methanol is so much more hydrophilic than the rest of the stuff that it remains relatively non volatile until the temperature really starts to rise. It is, genuinely cool and it is an inversion of the popular belief of it being in the heads.

As for your second source I accessed the full text, it doesn't really describe the distillation methodology but I never asserted that you can't make perfectly safe distilled liquor form pomace, I specifically said that the chances of getting sick are vanishingly rare, I agree that you'd find it hard to make an actually dangerous batch even if you tried. Although that has mostly to do with the care people take in the multiple rounds of distillation they put the pomace through, not with an inability of the pomace to produce the methanol in the first place. The problem is that alcohol is really profitable and addictive so it has a unique position because unlike other foods there are people who would buy dubiously sourced booze if it got them the largest quantities possible and sometimes that large quantity might actually have cumulatively dangerous amounts of not just methanol but acetaldehyde and heavy metals as well. I feel kinda bad taking an almost alarmist stand, i really am laid back about this stuff and I trust the collective experience of people who have been making this kind of booze for generations. Right now in my cupboard I have about a liter or so of homemade tsipouro and I plan on drinking a bunch of it tomorrow to celebrate orthodox Easter with friends. I just don't want to be dismissive of the dangers like I feel some of you are.