You press what is already sold. With days of shelf life there is no stock to speak of, so production is planned backwards from confirmed orders and a forecasting error becomes waste the same week.
Dates govern the warehouse. First in, first out is not a preference here, and knowing exactly what was pressed when is what prevents a bottle going out with two days left on it.
Subscriptions are the business and they need flexibility. Pausing for a holiday, skipping a week and swapping a flavour are the requests that decide whether somebody stays a customer for a year.
The chain has to be evidenced. Temperature at dispatch and on arrival is a food safety record rather than a courtesy, and a complaint without that data cannot be answered.