You don't want it with no dilution. It wouldn't taste good. You just don't want it overly diluted. Refrigerating ingredients isn't practical for bar service be

You don't want it with no dilution. It wouldn't taste good. You just don't want it overly diluted. Refrigerating ingredients isn't practical for bar service because you'd be constantly pulling bottles in and out, so they'd be at fluctuating temperatures. It'd also be very expensive to have that much extra fridge space behind a bar, which is very cramped to begin with.