There are a handful of similar products on the market - very cool that you can do it from home. Apparently there are some that are aroma only - maybe you'll be able to get to that point in your next experiment.
I did notice that these hop extracts are recommended for use post fermentation. I've been trying to chase down the non-isomerized version in bulk for boil additions, but all I can find is the hop shots.
Brewguyver - the man who does everything wrong so you won't have to!
To me, dry hopping adds not only aroma, but a sharp, tangy mouth feel from the hop oils.
I also notice that dry-hopped beers also SEEM to be more carbonated, and I back off the priming just a bit as a result. This probably has to do with the surface tension and bubble formation or something.
The flavor profile from this method will not be the same as dry hopping because you are getting only alcohol soluble products, not the water soluble ones that you get from a regular dry hop. I don't see what the advantage is.
I'm in the skeptical camp on this one as well, for a couple of the previously described reasons by ReverseApacheMaster and Camping57. This is not a new concept. There are a few studies out there which discredit this method. I just never favorited them in my browser to repost them here.
Also, I wouldn't want distilled spirits added to my beer, just as I wouldn't want beer added to my distilling spirits. A 1/3 to 1/2 cup or so is okay for something like rum soaked vanilla beans in a dark beer, but you'd be using more spirits than that for attempting to mimic dryhopping in a pale IPA. Even so, you cannot say that your 1 pint of spirits with 1 oz. of dryhops will offer more aroma in the end vs. no spirits via a traditional dryhop with say 3 oz. The amount of extraction and sustained aroma is not greater with the tincture method and no money or time is really saved in the end.