Not sure why you'd want to bother with the liquid version...is there a specific reason?
I've never seen the liquid version but I am guessing that it is probably going to be more expensive per lb., and you're probably paying for added water to boot.
If you need it liquified, it's easy enough to do that step yourself...and as you probably know, by adding a bit of acid blend while heating it, it will become invert sugar.
Frankly, I've gone through the trouble to get (and once I found out later, to make) invert sugar and used it in in some brews...and decided there was no discernible difference from when I use plain old sugar: white, table sugar, brown (turbinado), or dark brown (muskovado). The dark brown especially is delightful in Porter and Barleywine/Old Burton Ale.