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Man, a lot of people here just repeating the same old myths and police lines about moonshine making you blind and stills exploding. Not to be that guy but do some research.
Methanol poisoning is hugely overstated, sugar and grain mash don't produce enough for it to be dangerous. Fruit mash can, but it's easy to mitigate. Most cases of methanol poisoning are either the person purposefully drinking methanol or from alcohol that's been adulterated with it. https://en.wikipedia.org/wiki/List_of_methanol_poisoning_incidents
Stills can start fires, if improperly operated, but so can gas hobs and we're not calling for a license to operate those. You really need to be making industrial quantities at pressure for it to explode. Looking at it as a cause of fires in countries where it's legal indicate that it's a non-issue. If you're worried about forest fires, don't make it so people need to hide in the woods and they'll do it at home.
It should be noted that it was the US government who intentionally poisoned the alcohol supply during prohibition. The people that attempted to drink this poisoned alcohol were the ones suffering of blindness and other complications.
Ah, an American classic. Sabotage a good thing, and then use an isolated incident to instill a hundred years worth of fear.
The danger comes from the distilling, which concentrates the miniscule methanol to dangerous levels. When I learned distilling, I was taught to throw away the first half cup or so to reduce methanol. In reality, methanol has a lower boiling point than ethanol, so you get mostly methanol in that first few shots due to the still warming up, but overall it's negligible. In a well controlled environment, it's technically possible to separate the two via this fractional distillation, but it's not something those early moonshiners really knew about.
In summary, I see home distillation in the same light as picking wild mushrooms: you really have to know what you're doing. As always, regulation and education is the answer here.
The way i learned it is that it is blueacid that can poison you. That would usually kill you but when the concentration is so low it leads to blindness or you turning into a vegetable.
Can happen only if you ferment/distill fruits that contain kernels because thats where a high concentration exists. Especially strong in lemons and oranges (citrusfruits).
Basically, you could remove the kernels before distilling and you will probably never have an issue with said substance.
Another fun fact: If you create a strong absinth you can abort a child when the pregnancy is very early. Its still wiser to consult a specialist tho. Im talking about a 85-90 Vol.% absinth and a high amount relative to ones bloodamount.