Methanol is dangerous. But you are simply misinformed about the risk of methanol showing up in your homebrew spirits. It's not your fault: this has been a propagandized issue. But methanol poisoning was only a thing during the prohibition because the feds started poisoning the fuel ethanol supply with it, and people either served it to people unwittingly, maliciously, or tried and failed to separate out the ethanol.

In real homebrew, you are not at risk of methanol poisoning. If you brew some beer (step 1 to making yourself whiskey), the alcohol makeup ends up being in a 1:1000 ratio of methanol to ethanol. Distilling does not create any more methanol, it merely concentrates it. Let's play out the worst possible scenario here, where you're targeting azeotropic ethanol, and specifically targeting methanol with your cuts. In order to end up with a 100ml of methanol, you would need to be running a batch of targeting 100L (26 gallons) of ethanol, which means starting with 2,000L (530 gallons) of beer. That is wildly outside the range of casual home distilling.

And keep in mind in order to hit that worst case scenario, the distiller needs to know enough to be making cuts, but not know to discard the first cut, which is done normally even without methanol concerns simply because it contains a bunch of really disgusting aromatics.