If you used contaminated alcohol maybe, distilling doesn’t create additional methanol or separate it. The hard part of removing methanol is that its all throughout the liqour and hard to distill out. That’s why it’s important to ferment your own like how people that make kombucha or beer at home.

Where the problem came from during prohibition was people distilling alcohol they bought off the shelf like wood grain alcohol or other stuff that the government had methanol added to it to try and stop people from using it. Or people in places around the world that buy that kind of alcohol and dilute it out a bit since its cheap but then end up killing people that buy it without knowing.

Things like orange juice will most likely have more methanol than anything you’d ferment distill at home unless you start going industrial grade and use things like pectin enzymes. People distill their own alcohol around the world in places like India without issue for example. I only really started looking into all this because my coworker was showing me his distillation setup he had back on his farm in India

I’m not a chemist or anything but after learning more about it I learn how most of the blindness stuff and everything is mostly myth in the hobby world and a lot of it was created during prohibition