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My father-in-law of blessed memory, who was in the Navy during WW2 used to add whisky or rum to this and use it as a sunday lunchtime smoke, very pleasant it was too

Why does he do it, I ask him

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The results showed that by adding microorganisms for 7 days of fermentation, B1.TP and C4.TP showed phylum dominance of Firmicutes (83.41% and 92.68%), Proteobacteria (11.89% and 5.27%), and Cyanobacteria (2.66% and 1.07%), in contrast to the main phyla of Firmicutes (38.89% and 51.63%), Proteobacteria (9.56% and 23.65%), and Cyanobacteria (48.33% and 4.70%) for B1.TL and C4.TL