every stout is not poured through a stout faucet. It will just produce a different beer. Stout faucets are primarily used with aligal (or beer mix) and are used to release nitrogen from the stout, producing a creamier beer with less carbonation and a creamier head.
Guinness is poured through a stout faucet. Guinness is also carbonated at the brewery with a nitrogen content. Nitrogen can produce some metallic flavors in a beer, so the stout faucet is used to remove a large portion of it. the result is smaller bubbles with less "bite". Stouts are not the only beers poured from a creamer.
Stouts poured from a traditional facuet are still excellent. There are "guidelines" on C02 volumes for a stout, but I have had many that exceed or come in less than the stated volume. All were good. The amount of head retention can be manipulated by your grain bill as well, not just your pour. Adding flaked oatmeal to a stout is one way to improve mouthfeel and head retention.
Enjoy your stout, and feel free to send a bottle my way if you want (I like the last pint)!