There are simple ways to make alcohol more easily absorbed already.
Alcohol can be nebulized, among other things. Probably not a good idea, but this doesn’t change much on that front.
It will be interesting for cooking.
Looks like a novelty for novelty’s sake. Bottlephobes unite?
“I see no good reason to make alcohol easier to absorb”
This ‘solid stuff’ won’t be easier to absorb. If you want a quick drunk go for Everclear...in some States it is sold as 190 proof (95% alcohol)...buzz me Miss Blue...!
“It will be interesting for cooking.”
Not so. Wines and other alcoholic beverages are used for the flavor, not the alcohol...The alcohol is gone, evaporated in cooking. Only the flavors of the original remain to make a recipe more interesting, flavor-wise. If a sherry or a brandy is added after cooking, then there would still be alcohol in it.