Most fermentation's used in liquor production yield very small quantities of Methyl Alcohol and very much larger quantities of Ethyl Alcohol. When this is consumed, the much larger amount of Ethyl Alcohol protects the body from the adverse effects of the very small amount of Methyl Alcohol.It is possible to separate the Methyl Alcohol from the Ethyl Alcohol by distillation.Ethyl Alcohol boils at 78.3 degrees Celsius at sea-level and Methyl Alcohol boils at 65.2 degrees Celsius at sea-level. Thus, when distilling, the first distillate coming from the condenser will be largely Methyl Alcohol and should be discarded. The Ethyl Alcohol that follows will be fit for consumption.