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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