..what would you stock for bourbons and ryes? Not a bourbon bar, not trying to keep a massive inventory. A reasonable selection that represents the different houses, value and some interesting pours. Need something for the well (not swill however), to make cocktails with, assorted mid range selections, etc. Obviously your personal preferences matter, but appealing to Joe Public and his preferences is also important. Let's say 12-15 bourbons and 5-8 ryes, about 20 total. And let's also assume that limited or highly allocated releases are not an option, this is more of a "standard" list. And factoring in the politics and buying power and favors involved in getting limited releases as a restaurant just make things even more tricky.
And no, I am not opening a restaurant/bar. I would love to, and hopefully will someday. As such, this is a hypothetical that crosses my mind just about every time I eat at a restaurant and am disappointed in their selection. I think, what would I carry?