Either your university textbooks contained different content that you misremember or they oversimplified what they were teaching to teenagers, as is the custom. Raoult’s law applies to ideal solutions, i.e., not what we’re dealing with. Armchair scientific just-so stories get people killed because it’s a short hop from “the head shots have more methanol” to “this reduces methanol elsewhere”. If what you wrote were true, it would be nigh on impossible for isobutanol (bp 108 C) to concentrate early but there it is, along with esters of C6 and C8 acids. Methanol appears in all fractions and can be concentrated in later fractions depending on the composition of the liquid phase. If you can’t trust the rando internet guy who says he has a PhD in this stuff then maybe you’ll trust a random sampling of literature from his reference manager:
ACS Food Science & Technology 2021 1 (5), 839-844
DOI: 10.1021/acsfoodscitech.1c00025
Separations 2026, 13(1), 27
DOI: 10.3390/separations13010027
European Commission: Directorate-General for Research and Innovation, A study on the possibilities to lower the content of methyl-alcohol in eaux-de-vie de fruits, Publications Office, 1996
Guymon, J.F. Chapter 11: Chemical Aspects of Distilling Wines into Brandy. In Chemistry of Winemaking; University of California: Davis, CA, USA, 1974; pp. 232–253
DOI: 10.1021/ba-1974-0137.ch011