WV HB2055

Removes the $100 minimum food inventory requirement for private resort hotel in-room mini-bars, which previously required "at least $100" in canned or packaged food alongside alcoholic beverages

Corrects the maximum alcohol percentage for fortified wines sold at wine specialty shops from 22% to 24% alcohol by volume, aligning with the definition of fortified wine elsewhere in the code

Eliminates outdated sampling limitations for distilleries, mini-distilleries, and micro-distilleries that previously capped samples at three separate servings per customer

Makes technical corrections to the West Virginia Alcohol Beverage Control Administration code without substantively changing licensing requirements or operational standards for private clubs