I think their business model may have a problem.
If I was going to do that, I would throw in some strong flavor to overwhelm the alcohol smell.
Back in the days of loaded fruitcakes, where once a day, for an entire month, the fruitcake in a tin had just a tablespoon of potent dark rum drizzled on it, you would end up with a fruitcake that could burn like a fire log, but would not be gooshy.
One thin slice would do the trick, but there was properly a courtesy bowl with whole cloves in it, one of which an imbiber would chew to conceal the rum smell.