Is it possible to ferment too long?

[theshoeshiner]

I started a batch of scotch a long while back, and then got caught up with some over things and it's been in my closet now for about 4 months. Alcohol content is high and obviously all fermentation has stopped. It's been air-locked and I don't see any signs of mold growth.

Is this safe to distill? I understand that distilling will basically kill anything living organism that might still be in it, bacteria or otherwise, but I don't want to distill it if it's slowly been creating non-desirable alcohols that I'll have to worry about being in my final cuts.

Any guidance?

Edit: Said "ferment" when I meant "distill"

Edit: Thanks for all the replies! I ran it today and looks like it turned out just fine. No vinegar smell, no off colors, everything looks good!