Yes. It's kitchen chemistry; the starch in the tapioca will react differently to different liquids, which also react differently to being boiled. It wouldn't surprise me if the solvent nature of alcohol will react differently with the tapioca starch than plain water would. That could certainly affect the texture of the finished product.

Alas, I don't know enough chemistry to tell you what's going on or how to correct for it. You need a collaborator who's into "molecular" cuisine.