I mean, I'd definitely try such a thing if someone offered it to me. You often can't predict how multiple complex flavors will snap together and sometimes weird-sounding things are counterintuitively amazing. That said, the chance I'd drink something like that regularly is zero.

While I'm classically trained, my focus is from-scratch bar food while keeping it at the same price point as the frozen food service shit. I used white truffles, beluga caviar, and things like that when working in fine dining and in culinary school, but never once have I purchased such things for my own menu.