David Nicholson 1843 Bourbon 750ML is a 100-proof (50% ABV) wheated Kentucky bourbon bottled at 750ml by Lux Row Distillers in Bardstown. It earned a Double Gold Medal at the 2017 San Francisco World Spirits Competition, a significant achievement that underscores the quality packed into this heritage-driven expression. The recipe traces its lineage to the storied Stitzel-Weller distillery tradition, giving it a bloodline connection to some of the most sought-after wheated bourbons in America.Quick Facts: ABV: 50% (100 proof) | Origin: Bardstown, Kentucky, USA | Aged approximately 4–6 years | Distillery: Lux Row DistillersProduction & HeritageThe David Nicholson name dates back to 1843, when the St. Louis grocer began selling his own whiskey — a recipe that eventually became intertwined with the Stitzel-Weller legacy. Today, Lux Row Distillers produces the 1843 expression using a wheated mashbill of approximately 68% corn, 20% wheat, and 12% malted barley, distinguishing it from rye-forward bourbons by substituting wheat as the secondary grain. The liquid matures for roughly four to six years in new charred American oak barrels before being bottled at a full 100 proof without excessive dilution, preserving the depth and intensity of the barrel-aged spirit.Tasting NotesAroma: Warm honey and melted butter greet the nose first, followed by layers of vanilla and toasted oak. There is a gentle sweetness throughout, with faint pencil-shaving undertones adding complexity.Taste: The entry is remarkably smooth for 100 proof, with rich caramel and sweet corn leading the way. At mid-palate, vanilla intensifies alongside woody and smoky overtones, while nuances of toasted bread and dark fruit emerge. A notable burst of baking spice — cinnamon and clove — anchors the peak, keeping the sweetness in balance.Finish: Medium-long, with oak spice, black pepper, and lingering cinnamon warmth. A thread of sweet caramel returns at the very end, leaving a satisfying and slightly drying close.How to Drink David Nicholson 1843At 100 proof, this bourbon rewards a slow pour neat or with a single large ice cube, which opens the wheat-driven sweetness without drowning the barrel character. A few drops of water tame the heat and amplify the honey and dark fruit layers. For cocktails, consider an Old Fashioned, where the caramel and spice notes pair naturally with bitters and orange peel; a Boulevardier, where the full-bodied proof stands up to Campari and sweet vermouth without getting lost; or a Whiskey Sour, where the inherent sweetness of the wheated mashbill reduces the need for added sugar and creates a rounder, silkier drink.Best For Bourbon enthusiasts exploring wheated alternatives to rye-heavy expressions Gifting a whiskey collector who appreciates Stitzel-Weller heritage connections Building a home bar with a versatile, cocktail-weight 100-proof bourbon Side-by-side tastings comparing wheated bourbons at various proof points Frequently Asked QuestionsWhat does David Nicholson 1843 taste like? It leads with rich caramel, honey, and vanilla sweetness before transitioning into toasted bread, dark fruit, and a spicy oak finish driven by cinnamon, clove, and black pepper. The wheated mashbill gives it a smoother, rounder profile than most rye-based bourbons at similar proof.How does David Nicholson 1843 compare to W.L. Weller Antique 107? Both are wheated bourbons bottled near 100 proof with roots in the Stitzel-Weller tradition, and blind-tasting commentators have noted striking similarities on the nose. The 1843 is generally more accessible on the shelf, while Weller Antique 107 commands higher secondary-market demand and can be harder to find at retail.Is David Nicholson 1843 good for sipping neat? Yes — despite the 100-proof strength, the wheat-forward mashbill delivers a smooth entry and manageable heat that rewards neat drinking, especially after a brief rest in the glass.Where is David Nicholson 1843 made? It is distilled and bottled at Lux Row Distillers in Bardstown, Kentucky, a facility owned by the Luxco family of brands in the heart of bourbon country.What foods pair well with David Nicholson 1843? Smoked pork ribs complement the bourbon's smoky oak notes; dark chocolate truffles mirror its caramel sweetness; sharp aged cheddar contrasts the wheat-driven softness; pecan pie amplifies the vanilla and toasted grain character; and charcuterie with honeycomb echoes the honey-butter aromatics on the nose.What sizes does David Nicholson 1843 come in? The standard offering is a 750ml bottle, which is the most widely distributed size.Is David Nicholson 1843 worth the price? It positions as a mid-shelf bourbon that punches well above its price tier, especially for drinkers seeking a wheated profile at 100 proof — a combination that is typically more expensive or harder to source from competing brands like Weller.Why David Nicholson 1843?In a bourbon market where wheated expressions often command long waiting lists and inflated prices, the 1843 delivers a genuinely competitive 100-proof pour backed by a Double Gold Medal from the 2017 San Francisco World Spirits Competition. Its mashbill of 68% corn, 20% wheat, and 12% malted barley — matured in new charred American oak for four to six years — produces the kind of round, caramel-rich, spice-balanced profile that has drawn direct comparisons to far more allocated bottles. The historical thread connecting the David Nicholson name to the Stitzel-Weller era adds legitimate heritage weight that few bourbons in this tier can claim. For anyone building a wheated bourbon collection or simply seeking a reliably excellent sipper, the 1843 stands on verifiable merit rather than hype.
