For all the parallels that should exist between wine and distilled spirits, it often feels to me like starkly different worlds. While our palates have moved away from big, oaky Chardonnays and jacked-up Cabs, it seems as though bourbon simply moved in to fill the gap. I recently poured myself some Weller 12-year bourbon (I paid about $30 for this bottle six years ago -- it's now upwards of $180) and was kind of shocked by how rich and sappy it was, an almost cloying display of concentration and power -- not unlike a 100-point Robert Parker wine. So, what if you're looking for the anti-Parker whisky? Michel Couvreur is your man.