From Beans's search, this thread thrashed it a bit:
[Dan the Melon Man] Re: top shelf
I say Price is the ONLY factor that should define your shelf order.
Calculate your pour costs (see elsewhere for how to do that if you haven't
already)
Then:
Group your liquors into the "Costs between $0.80 and $1.25" for your Well,
"between $1.25 and $1.75" for your call, and anything over that either has its
own premium calculated rate, or possibly you could have a set premium price,
and a few exceptions on top of that.
Modify your actual figures depending on your actual costs and currency - my
examples are NZ$, Jim Beam Cost Price is $1.14 a pour here.
.dan.