Minibottles mostly are a memory in South Carolina bars.
The change in the way drinks could be serve that took effect in 2006 ended a 34-year practice that set the Palmetto State apart from the rest of the nation.
Many bars rely today on what industry officials call free-pour, a practice deemed more profitable since the serving is smaller and cheaper than that from a minibottle.
The change “really has been a blessing” as it enabled restaurants to offset rising costs of food and labor, said David McMillan of Murrells Inlet, a leader of the South Carolina Restaurant and Lodging Association.
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Minibottles still are popular in some private clubs, but the variety of beverages available from suppliers is shrinking, he said.