I have spent the last decade of my life on one side of the Bar or the other. Being a Bartender is something you have to live to be good at. I’d go so far as to say that Bartending is a direct extension of pure and deep affection for drinking. Consumption has been known to lead to intoxication on occasion, but I guess that’s where we seperate the drinkers from the drunks. A big part of the enjoyment and satisfaction of a cocktail experience is the ritual that a Bartender pursues: the engaging discussion of recipes and ingredients, the careful portioning and inspection at every stage of construction are all part of an exacting routine unique to each Barkeep.

I can look back on my time spent as a Bartender, and reflect on the different types of purveyor I’ve been. In the late-90s my recipes were made mostly from Vodka, mixed with sweet liqueurs and the odd morsel of mashed produce - showcasing simple flavours that tasted mostly of fruit, but heading in the right direction. Soon, my tendencies turned to Rum - having grown up on the stuff; taking tiki drinks and my Jamaican heritage as influence. Over the years, Rum, Tequila, Brandy and Gin each got their turn as the object of my obsession; culminating in my happy romance with Whiskey - where my Bartending affections are now most happily focused.

Every now and then, a Bartender has a drink experience that changes their entire world. There are a handful that have changed mine: When I was a toddler, my Dad let me sip some Napa Cabernet Sauvignon with my steak - an eye-opening introduction to the beauty of food & wine pairing; while in college in Seattle, I got handed a bottle of Pike India Pale Ale - and discovered that beer could be deep, complex and wondrous; in my twenties, I tasted my first well made Negroni - I suddenly understood balance, and the glory of a cocktail made entirely from spirit. These moments may have been some of my most significant, but for the ambitious and evolving Bartender, defining discoveries happen every day. I have been honoured to share what I have experienced with guests and colleagues alike - lucky to glean a little perspective from each and every person I’ve met - on both sides of the wood.

Photo Courtesy of Jackie Connelly Photography

A proper cocktail tastes of the spirit at its core, as the other elements of flavour, aroma and texture serve to compliment and contrast - the tools of the Bartender are means by which we attempt to tune and guide the elements into harmony. I have written many a cocktail list - from night clubs to white tablecloth dining rooms; but a printed menu only serves to scratch at the surface of a Bar’s intention. Real Bartending means being creative under pressure - designing a customized beverage by relying on instinct and genuinely hospitable intuition. Every guest deserves a personalized cocktail experience; at Pourhouse, we take no greater pleasure.

I had the distinct pleasure of putting together the Bar team at Pourhouse - the individuals whose skill and personality would best suit and represent the character of our Bar. Ours is a learning Bar, and each member helps define what it becomes. Veteran experience is a foundation, but embracing the eager efforts of the next generation of Bartenders is essential to our future. Ours is an apprenticed craft, and ambitious potientials can only grow with encouragement and oppourtunity. The door swings both ways; and great inspiration comes from fresh thinking. Bartenders can get set in their ways, so a little youthful open-mindedness brings necessary balance. Each member of our team behind the wood is a devotee of their craft - grounded in the classics, but enthusiastic to invent based on inspiration from across the Bar. Please put your trusting tastebuds in our caring hands, and let us craft a cocktail designed just for you.

This is the second Bar that Brian and I have tended together - previously at Voya (Loden Vancouver). As my right-hand man and Pourhouse Partner; he brings veteran skill, international competition experience and persistent humour to what we do.

Emily has a grateful following of cocktail enthusiasts, myself included. Previously behind the Bar at Uva Wine Bar and Yew at the Four Seasons Hotel Vancouver. She is leaving Vancouver at the end of January - we are very sad to see her go. We are lucky to have had Emily’s skills and personality at Pourhouse.

Mr. Flett and I have found each other a third time - having worked and managed together at Salt Tasting Room and Nu in past years. Christopher has run Bar programs for Chow and Uva Wine Bar, and now brings his deep knowledge and incredible depth of Bartending and Barista experience to Pourhouse

Colin and I have worked behind a few of the same Bars around Vancouver (Nu, West, Blue Water Cafe), but never simultaneously before. He provides us with a quiet cool and strong classic ability.

Lachlan has the kind of hustle and instinct that some career Bartenders never acheive. As Bar Apprentice, he keeps us in line and organized - while building his craft Bartending experience. His DJ skills provide Pourhouse with an ever-changing soundtrack for our cocktail experience.

If Patrick isn’t Bartending, he’s reading about it. A devoted student of cocktail history - he experiments with open-minded creativity and a desire to share all he discovers. Patrick has worked his way into the forefront of the Vancouver Bar scene, now bestowing us with his tireless enthusiasm.

We are fortunate to have several talented Baristas amongst our Barkeeps, as coffee is just one more element in which we pursue excellence. Our lovingly rebuilt (by Elysian Coffee), handmade Synesso machine is a work of art - our espresso program fueled by organic beans from local roaster, JJ Bean Coffee

We truly love what we do - please allow us to make you feel welcome and well taken care of.

Cheers,

J.Jones

A heart-felt thank you - to everyone in the Gastown Hospitality Family who came to help us lay our Bar into its new home. I love the look on peoples faces when they get their first peek at the finished wood. We still shake our heads in disbelief; grateful and bewildered that it all happened so ideally. This past weekend, I finally got a chance to try to give back to Vista D’Oro and Patrick & Lee Murphy for their priceless contribution to Pourhouse.

Every Bastille Day for the last three years, the Murphy’s have gathered their extended family of friends for the Annual Vista d’Oro Walnut Harvest. The family’s flagship wine is the port-style “D’Oro” - and truly tastes like it’s made of gold. To create the unique profile of this gem, winemaker Patrick Murphy follows the time tested method laid down by the Dudicourt family from Northern France - the recipe dating back to 1796. This incredibly delicious style of wine was introduced to the Murphys by friend Jerome Dudicourt of Oyama Sausage Company; a regular face at the annual harvest. The property of Vista D’Oro Farm is a beautiful sight indeed - the landscape marked by an endless variety of prolific trees and vines. Standing high above the homestead, are the mighty Walnut Trees. For each vintage, thirty thousand nuts must be harvested; a daunting task, but an army of eager helpers would make surprisingly short work of it. Two tasks for the day: picking nuts, and chopping nuts. I arrived unfashionably early, but was rewarded for my punctuality with taking the first shift in the “Man-Lift”. For those afraid of heights I suppose the idea of going three stories high in a wee metal basket might not be so enticing a perk.

While Patrick and I furiously foraged for fruit from high above, the business of butchering our buckets of bounty began below. Fresh Green Walnuts are not good eating - trust me, I tried one. There is quite a process to go through in order to extract the goodness dwelling deep within them. Each nut harvested had to first be inspected for quality, then cut in quarters - accessing the vibrant and intense juice inside.

Chopping Green Walnuts is a tad arduous, as you really need to concentrate your technique on stabilizing the fruit while attempting to accurately hack through the dense exterior. Gloves were distributed to keep hands from being stained black from the insides of the nuts - I chose to go bare-handed, as didn’t feel I had a safe grip on things through plastic. If my hands got a little dirty it would be proud evidence that I was part of the harvest effort. I was then informed that the walnut stains got rather deeply entrenched, and would take about a month or so to fade away - no amount of soap doing any good. Looks like the timing might work out for me to have my hands back to normal just in time for opening day at Pourhouse.

Though trying my darnedest to be quick yet precise with the knife, I still felt like a rookie - surrounded by the familiar faces of some serious Chefs. Next to me was Chef Ann Kirsebom (Toast of the Town Catering & Tequi-Lime Sauces). One particular table notably featured Robert Clark (Executive Chef of C, Nu & Raincity Grill) flanked by wife and Pastry Goddess Maureen Seay (Pastry Chef at Pacific Institute of Culinary Arts), and Julian Bond (Executive Chef & Program Director at Pacific Institute of Culinary Arts). I’d peek over to compare my progress to theirs - the flurry of slain walnuts and flashes of furious steel quickly discouraged me from trying to keep up with their pace. I was not worthy.

Six hours later, and work in the orchard was done. Lee had graciously been keeping us laughing; quenched with humour and fresh farm Lemonade - hand squeezed and garnished with fragrant Lemon Verbena, right from the garden. Charcuterie, cheese, olives and fresh bread were our fuel through the afternoon, and we were ever so grateful. The time flew, as it didn’t really feel like work - we knew we were all part of something special. The wines at Vista d’Oro are made with great ingredients, and great passion. Now that the knives were put away, Lee brought out the Sangria; made with Vista d’Oro Pinot Noir 2007. I’ve never really been a fan of Sangria, but I sure am a fan of Lee’s recipe (can’t give away the secret though) - It was the perfect treat. After a quick break, the wine making process would begin, as Lee put together the feast for dinner.

Patrick’s trusty tractor took the tubs of walnuts over to the winery - 1,200 liters of Brandy were waiting to be be wed. This rather large tub of tipple was made from premium Okanagan Valley Gamay grapes for Vista d’Oro, by none other than Master Distiller Frank Dieter of Okanagan Spirits in Vernon, BC. Patrick enlisted us in different roles in the winery - each of us keen to assist, but fearful of buying the farm; literally. Hoses were attached to pumps, and clamps fastidiously put in place as Patrick jumped around the vats and barrels feverishly orchestrating us through the transfer. This is a man who loves what he does, and is happiest sharing every part of the process. The Walnuts were split into two containers, and each batch then submerged in Brandy - drowning the gorgeous green beauties in booze. That’s how I want to go.

A thorough stir for each of the tubs to get things going, and our work is done for the day. The walnuts however, are just getting started; for the next nine months, these little guys will kick back with the brandy. Over that time, something wonderful happens - the volatile oils and acrid personality of the fresh nuts will mellow and change, revealing its friendlier personality to the liquor. Their relationship starts slowly; growing more harmonious with every passing month. Meanwhile, the wine component of D’Oro matures on a parallel path. A mix of Marechal Foch from the North Okanagan, with Cabernet Franc and Merlot from the Central Okanagan have been sitting impatiently in American Oak Barrels for nine months - alongside the tubs of walnut brandy. When Patrick decides the time is right, the forces are joined: the wizened walnuts are pressed and removed from the brandy; having achieved their goal of full maceration (These little walnuts aren’t quite done yet though - soon they will find a further purpose in Patrick’s other unique wine: the Vista d’Oro Pinot Noix - their flavour and residual brandy creating a sherry-like sensation with Okanagan Pinot Noir). The walnut-steeped brandy is added to the red grape blend, fortifying it and thereby retaining the seductive sugars. Another five months in American and French oak Barrels, and D’Oro will be ready for bottling.

Back at the house, Lee and the Chefs are rubbing seasoning into racks of ribs and shucking corn for the BBQ, while the other harvesters get a tour around the barrels and happily taste from Patrick’s array of barrels and tanks. The drive back to the city looms, so I regretfully have to take a pass on the magnificent and generous feast. I think Lee is still mad at me for having to go.

We spend our lives behind the Bar, and sometimes forget the visceral satisfaction of manual labour and a hard day’s work. Part of the thrill for me in building Pourhouse is that sensation of physical accomplishment. From demolition, to building the Bar, to working with the Murphy’s on their wine - I get to enjoy the wonderful pride and fulfillment of truly being part of creating something. The wines of Vista d’Oro taste of the passion and hard work they are made with. We hope you will feel the same about what we do at Pourhouse.

Cheers,

J

The satisfaction of destroying the tragically ill-conceived backbar at Flux was quite significant - as the fear of being crushed by its hideousness was keenly balanced with the savage thrill of seeing metal and wood spark and splinter under the oppression of my mighty smasher. Taking pause, I look through fogged-up safety goggles to see my counterpart Chef Chris Irving jig-sawing through helpless drywall with great enthusiasm. I’ve helped with demolition on friends establishments before, but doing your own is a much more fulfilling experience. Demolition is like a drug - we are high with testosterone as remnants of unwanted structures fall in humiliated piles. We are grateful to the many offers from friends and industry colleagues for assistance, but we selfishly hoard the destructive joy for ourselves. There is no grudge held against the business here before us - like us they took a chance on creating something that would inspire. We cut and rip at the modern bistro shroud covering the venerable bones of 162 Water Street. There is an old soul to this Leckie Building, and we are determined to let it speak again. 1910 saw the birth of our new home - we feel serendipitous and honoured to have found each other.

I have spent my adult life behind Bars, and most of that life attempting to share the joy of pure spirit. The modern journey of the Bartender (and drinker for that matter) tends to follow a predictable path: We discover booze at a young age, then quickly abuse it. This youthful misconduct tends to lead to an extended fear of certain bottles - Tequila and Rum often taking the blame for our indiscretion. Then we play with Vodka - he seems nice enough; hiding under friendlier flavours with invisible intent. There’s only so many flaccid concoctions we can endure until the craving for substance of spirit prevails. Cocktails should taste like liquor. A good drink should challenge your taste-buds and let you know it was there. I take a shot of whisky because I WANT that gorgeous burning sensation. This is the feeling we hope to inspire at Pourhouse; a desire to taste liquor in its pure and unadulterated form - to savour cocktails for their complexities, and the fire at their core. This is the 100 year old style that inspires us.

As we build our new home in the Leckie Building, please feel free to try the door and pop your head in. I look forward to sharing our vision and hope you’ll agree our intentions are good ones.

J.Jones

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