Methanol is never intentionally added to commercial alcoholic beverages for human consumption due to its extreme toxicity and lethal properties. However, trace amounts of methanol occur entirely naturally as a chemical byproduct during the fermentation of fruits and plants containing pectin. In contrast, high or dangerous concentrations of methanol found in illicit, counterfeit, or improperly distilled bootleg alcohol typically result from amateur distilling errors or deliberate adulteration with industrial solvents.