Raksi Nepal Still

[windorabug]

After several years of brewing mead, I decided to jump into distilling when
my friendly neighbor said, "Hey, I have a still I brought back from Nepal
in the 70s...."

I'm obviously new to distilling and want to learn about the process. I
picked up some reading material on the topic but am a bit lost on two
items:

The still my neighbor has is very similar to a stock pot still except that
it's a traditional still used in Nepal, known as a Raksi still. The posting
below on this forum has some information on it:
viewtopic.php?f=16&t=45115&p=7143497&hilit=nepal#p7143497

Super basic, no real method to figure out what is happening inside, and
pretty darn cool.

Just for the heck of it, we distilled some mead the other day and ended up
with something tasty and probably around 30% on the first pass. We were
mainly testing the still as it had been in storage for some time and
weren't too interested in what came out.

My question is this:

Because this thing basically distills everything with no controls and the
inability to perform cuts, what's the danger here with methanol? Everything
I've read is that you can't control for it and you'll end up with some
methanol in the final batch. Obviously, this is somewhat concerning and I'm
trying to figure out the danger here. Having methanol in the end product
doesn't seem ideal but everything I've read is that you basically accept
it. Can anyone shed any light on this?