I was consumed by curiosity as to how you powder alcohol, and finally managed to google this:
FOOD TECHNOLOGY JANUARY 2000
Alcohol in powdered form. Spray-dried alcohol powders (also called “powdered alcohol”) have been developed by Senba San Francisco Food Processing, 291 Geary St., Suite 205, San Francisco, CA 94102 (phone 415-398-4533; fax 415-398-3189) for use as an ingredient in a variety of nonbeverage applications. The powder contains approximately 30% alcohol by dry weight, and is said to maintain a high degree of the original flavor of the alcohol solution. It is available in such flavors as brandy, rum, whiskey, red wine, white wine, and vodka.
According to the manufacturer, the powder is produced in the following way. A solution of water and alcohol is mixed with maltodextrin and then spray-dried at relatively low temperatures. Each molecule of alcohol is encapsulated by dextrin during the spray-drying process and the smaller water molecules are allowed to pass through the surface and evaporate. There is about a 5% loss of alcohol on the surface of each droplet.
The powdered alcohol may be used in such applications as cake mixes, ice cream mixes, jelly and jams, dried soups, cheeses, chocolates, biscuits, breads, hams and sausages, candies, gourmet coffees, and sauces. By adding the ingredient to a dry mix, it can improve the taste and batter consistency of the product, while accentuating flavors.
It offers various advantages over liquid alcohol such as convenience, easier handling and storage, and reduced safety concerns. Furthermore, alcohol powders (with an addition of 1.5% salt) can be handled without having a liquor permit and without paying federal alcohol taxes. The ingredient is labeled as a natural flavor.