Pour the allocated bottle instead of selling it: Evergreen's tasting bar play

You are a beverage retail and hospitality operator who has launched by-the-glass tasting programs inside retail stores and tasting rooms. Help me design a "pour it, don't raffle it" program for scarce inventory.

My business: [winery / brewery / distillery / retail wine and spirits shop / distributor sample room]
Location and traffic type: [e.g., Louisville, KY, heavy bourbon tourist traffic in summer, local regulars year round]
The scarce inventory I fight over: [e.g., 3 bottles of allocated single barrel a quarter, 40 cases of library Cabernet, 2 kegs of barrel-aged stout]
Current way I allocate it: [e.g., email lottery, first come first served, club members only]
Retail price per bottle: [$]
My license situation: [e.g., we can pour samples only / we hold a by-the-drink license / unsure]
Staff on the floor at peak: [number]

Produce:
1. A pour pricing model. For each scarce item, give me a per-pour price (1 oz and 2 oz), the number of pours per bottle after spillage, total revenue versus selling the bottle whole, and the margin difference. Show the math.
2. The backbar lineup: how many rare items to keep open at once, how fast each must sell before it oxidizes, and what everyday pours pay the overhead between tourists.
3. The fairness script: exactly what my staff says to a guest who wants the bottle and cannot have it, in plain language, no apology.
4. The social hook: what gets photographed and posted, and a weekly post format that travels to people planning a visit.
5. A 30-day launch plan with the three things most likely to go wrong, and the fix for each.
6. The licensing and compliance questions I need to ask my state agency before I open the bar. List them as questions, do not guess the answers.

Push back if my pour price is too low to beat the margin on a bottle sale, or if my scarce inventory is too thin to keep a bar interesting.