I’ve never used extracts before. Do you just reconstitute it? How does it fair in taste? I like making Japanese style sauces as well as french style reductions. I feel like this would be a very niche product outside of the common wines.
I don’t think you’ve considered all of the factors. The thing with alcohol is that it’s very cheap and very easy to produce in your own home. What you’re suggesting risks the development of black market bootlegging and all of the problems associated with it.
The assumptions you’re making are out of this world. Your reaching at things past criticalilty.
Labels are fine but increasing the price sounds ridiculous. I don’t drink alcohol but I cook with it all the time. I don’t need an increase in my grocery bill.
Imagine that we just end up creating humans the hard, and less fun, way.