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David Nicholson 1843 vs Stellum Bourbon
Put David Nicholson 1843 next to Stellum Bourbon and you have a sourced, high-wheat blend set against a full-proof, unfiltered heavyweight.
Key Specifications
| Feature | David Nicholson 1843 | Stellum Bourbon |
|---|---|---|
| Type / Style | Wheated Bourbon | Traditional Bourbon, Barrel Proof |
| Mash Bill 1 | Not disclosed | Not disclosed |
| Age | No age statement | No age statement |
| Proof | 100 proof (50% ABV) | 115 proof (57.5% ABV) +15 proof |
| Approx. Price 2 | ~$25 – $35 ~$20 less | ~$45 – $55 |
- David Nicholson 1843 and Stellum Bourbon do not publish an official mash bill.
- US shelf prices as of 2026-10; they vary widely by market.
AG’s Rating and AG’s Notes
David Nicholson 1843
Not rated yetNo notes yet.
Stellum Bourbon
Not rated yetNo notes yet.
Flavor Profile
David Nicholson 1843 Stellum Bourbon
Axis by axis, biggest gap first
spice 3/7 spice: David Nicholson 1843 3 out of 10, Stellum Bourbon 7 out of 10
oak 4/6 oak: David Nicholson 1843 4 out of 10, Stellum Bourbon 6 out of 10
heat 5/7 heat: David Nicholson 1843 5 out of 10, Stellum Bourbon 7 out of 10
sweetness 7/6 sweetness: David Nicholson 1843 7 out of 10, Stellum Bourbon 6 out of 10
fruit 4/4 fruit: David Nicholson 1843 4 out of 10, Stellum Bourbon 4 out of 10
nuttiness 3/3 nuttiness: David Nicholson 1843 3 out of 10, Stellum Bourbon 3 out of 10
Flavor Profile Differences
The gap between these two is mostly about spice.
- 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.
- Stellum Bourbon: Barrell's lower-priced, cask-strength line. It drinks gentler than its proof, with vanilla and caramel on top of cinnamon, clove and a long, spicy finish.
Which One Should You Choose?
- Go with David Nicholson 1843 if you want a smooth, 100-proof wheater with a long history at a lower price point.
- Go with Stellum Bourbon if you want a cask-strength, multi-state blend that drinks easier than its proof with the texture that comes from skipping chill filtration.
Best enjoyed rocks, old-fashioned, cocktails (David Nicholson 1843); neat, old-fashioned (Stellum Bourbon).