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Bulleit Bourbon vs David Nicholson 1843
Comparing Bulleit Bourbon and David Nicholson 1843 reveals a matchup between a blender-built, spice-driven bottling and a sourced, wheated blend.
Key Specifications
| Feature | Bulleit Bourbon | David Nicholson 1843 |
|---|---|---|
| Type / Style | High-Rye Bourbon | Wheated Bourbon |
| Mash Bill 1 | 68% corn, 28% rye, 4% malted barley | Not disclosed |
| Age | No age statement | No age statement |
| Proof | 90 proof (45% ABV) | 100 proof (50% ABV) +10 proof |
| Approx. Price 2 | ~$25 – $32 | ~$25 – $35 |
- David Nicholson 1843 does not publish an official mash bill.
- US shelf prices as of 2026-08; they vary widely by market.
AG’s Rating and AG’s Notes
Bulleit Bourbon
Not rated yetNo notes yet.
David Nicholson 1843
Not rated yetNo notes yet.
Flavor Profile
Bulleit Bourbon David Nicholson 1843
Axis by axis, biggest gap first
spice 7/3 spice: Bulleit Bourbon 7 out of 10, David Nicholson 1843 3 out of 10
sweetness 5/7 sweetness: Bulleit Bourbon 5 out of 10, David Nicholson 1843 7 out of 10
oak 5/4 oak: Bulleit Bourbon 5 out of 10, David Nicholson 1843 4 out of 10
fruit 5/4 fruit: Bulleit Bourbon 5 out of 10, David Nicholson 1843 4 out of 10
heat 4/5 heat: Bulleit Bourbon 4 out of 10, David Nicholson 1843 5 out of 10
nuttiness 3/3 nuttiness: Bulleit Bourbon 3 out of 10, David Nicholson 1843 3 out of 10
Flavor Profile Differences
Rye spice is the dividing line here.
- Bulleit Bourbon: The bottle that put high-rye bourbon in every cocktail bar in the country. Peppery and dry with the familiar MGP dill note, and it earns its place behind the bar more than in a glass on its own.
- David Nicholson 1843: A long-running wheated label at 100 proof. Smooth vanilla and caramel with a soft, bready body and a touch more spice than you would expect from a wheater.
Which One Should You Choose?
- Go with Bulleit Bourbon if you want a dry, peppery, high-rye bourbon built for cocktails and available absolutely everywhere.
- Go with David Nicholson 1843 if you want a smooth, 100-proof wheater with a long history.
Best enjoyed old-fashioned, cocktails, highball (Bulleit Bourbon); rocks, old-fashioned, cocktails (David Nicholson 1843).