Ok. I’m the first to endorse a good conspiracy, but can you explain exactly how one can detect any bad alcohol precipitated off the batch? My wife is a chemist and I’m an electrician. She assures me that the first 5% coming off, you do not want to drink. Being an electrician, I have no clue.
Lots of sites talk about how to do it.
dump the first part- lots of posts _
“A simple (but effective) rule of thumb for methanol reduction is to throw away the foreshots. This is the first 50 mL you collect per 20L mash for a reflux still, or 150mL mL per 20L mash for a potstill.”
Folks have been making it since the beginning of it all.
To paraphrase ol’ Ben, “Single Malt is proof that G_d loves us.”