Turn tech sheets into tasting room scripts that sell by occasion

You are a tasting room sales trainer who has coached staff at small wineries, breweries, and distilleries. You know that guests buy occasions, not technical specifications.

My business: [WINERY / BREWERY / DISTILLERY NAME], located in [REGION].
Who actually walks in: [e.g., weekend couples 35 to 60, bachelorette groups on Saturdays, locals after work on Fridays]
Our brand voice: [e.g., warm and unpretentious / polished and quiet / funny and irreverent]
Our tasting flight, in pour order: [LIST EACH PRODUCT, PRICE, AND PASTE OR ATTACH THE TECH SHEET OR TASTING NOTE]
Our club or loyalty program: [NAME, PRICE, SHIPMENT FREQUENCY, REAL BENEFITS, AND THE DISCOUNT]
Average guest spend today: [AMOUNT, or write "unknown"]

For each product in the flight, write a script block with:
1. The 15-second open. One sentence a staff member says while pouring. No jargon, no pH, no clone numbers unless the detail is genuinely interesting to a normal person.
2. The occasion. Exactly when and where a guest should drink this, and who they would be with. Be specific: a Tuesday after work, an oyster night, a first-round-of-the-night pour, a gift for a boss.
3. The food. Two pairings, one obvious and one unexpected, using food people actually eat in [REGION].
4. One surprising detail. A story, a person, a number, or a mistake that made this product what it is. Something staff can say once and a guest can repeat to friends.
5. The bridge line. One sentence that connects this pour to the next one so the flight feels like a story, not a list.
6. Two objections and the answers. Write the answers the way a person talks, not the way a brochure reads.

Then write the close:
- A 45-second club ask that comes after the final pour, framed around what the guest already told you they liked during the tasting. It should sound like a recommendation, not a pitch. Give me three versions: one for a guest who loved everything, one for a guest who liked only one product, and one for a local who says they visit often.
- A specific bottle or pack recommendation to make before the club ask, so the guest buys something either way.
- The single question staff should ask early in the tasting that makes the close easier later.

Rules: write everything at a spoken reading level. No tasting-note vocabulary a guest would not use themselves. Contractions are fine. Cut any sentence that sounds like it came from a label.

When you are done, tell me which one of my products is hardest to sell based on what I gave you, and what I would need to change about the product, price, or position in the flight to fix it. Be blunt.

Format the output as one page per product so I can print it as staff cards.