What are the ethanol and methanol contents of the samples?How does this compare to the stated alcohol content, and legal requirements?

FOOD COMPOSITION AND ANALYSIS
Questions to consider:-
What are the ethanol and methanol contents of the samples?How does this compare to the stated alcohol content, and legal requirements? (e.g. maximum permissible methanol content of 100 mg per L pure ethanol)
Why do we use an internal standard? What was the performance of this analytical method?
How sure are you of the accuracy of your data? Could this be improved? How?
Over an extended analytical run, we could look at the relative (compared to IS) intensities of
other analytes in each sample, such as acetic acid, ethyl acetate, acetaldehyde, 1 propanol,
isobutanol and isopentanol. Could this indicate the providence of your samples? How?
What action should be taken with regards to the sale of these vodkas? Why?