I have been lucky to help launch a lot of great Bars. Since getting into the hospitality industry in 1996 - I have had a hand in bringing 7 different Bars to life. Writing opening wine lists, hiring and training Barkeeps and creating cocktail programs is one thing; but building your very own Bar is quite another. I may have assisted before in the physical execution of an architects fantasy; but to design the layout, source the materials and manually create my own vision is the euphoric experience I had always dreamed of. Most Bars in Vancouver are afterthoughts - born of fashion and aesthetics alone, but any veteran of this fair city’s watering-holes will attest to the disfunction of pretty much every Bar they’ve worked in. If the Bartenders at Pourhouse hold any ill-will to the ergonomics of our Bar, I have only myself to blame.

Sourcing materials for the Bar was serendipitous in the very definition of the word. We had agreed long ago that a proper “wood” was indeed made of wood. Our century-old style influence dictates that the Bar reflect our devotion to that era - enter Patrick and Lee Murphy, and Vista d’Oro Winery. The Murphys have been making lovely wines and hand-made preserves for many years - hidden near the border in the sleepy, rolling hills of Langley. Their honest efforts in culinary agritourism are matched only by their incredible hospitality and generous spirit. Chef and I spent a great day out at their farm and winery in May for their 1st annual Greenhouse Cocktail Throwdown. It was a remarkable day of friendly Bartender competition, vibrant wines, hearty food, happy dogs and the simple pleasures of being in the country.
So here comes the serendipitous part - Not only is Patrick Murphy a skilled winemaker, but also a talented wood-worker with a substantial collection of hand-crafted furniture to his name. Patrick and Lee just-so-happen to have a circa 1890s dairy barn on their property, and that barn just-so-happened to have massive lengths of Douglas Fir inside it - floor joints from Fraser Mills factory, made in the 1920s. We had always discussed implementing reclaimed building materials, and this fit the bill to a tee. The rest of the team needed to see this, and experience the farm; so we made a return trip to Vista d’Oro two weeks later with our Pourhouse Partner, Chuck McIntosh. Another two weeks later we returned for the ceremonious selection of the wood - Pourhouse Partners Jennifer Forster and Nick Rossi joining us for the special occasion. With Patrick’s guidance, we inspected every plank for integrity and trueness. Soon, we had our four perfect pieces, each a 4-by-12, and up to 27 feet in length.

A few days later our wood was delivered to the Pourhouse work site, and building could commence. Patrick made the time and effort to be on-site and physically guide us through the stages of what we needed to do to achieve the look and feel we wanted. After cutting and fitting, on went the glue and clamps - the wood was now becoming a Bar. Two impatient days later, the clamps came off, and we could begin the tedious but rewarding process of sanding and shaping. This was uncharted territory for me, as hadn’t used a sander before, much less take on the responsibility of evening and smoothing 38 continuous feet of 100 year-old Douglas Fir - the cornerstone of Pourhouse. I have permanent goose-bumps: not only do I get to design the layout of the Bar, but now we have ancient Fir lovingly pieced together, and I get to finish the woodwork myself. Somebody pinch me!

Our team is a family, and we see our new home as exactly that. We are delighted and honoured to now know Patrick and Lee Murphy - our gratitude for their invaluable contributions to Pourhouse is beyond words. We hope seeing our finished Bar will put a smile on your face too, and that you will love spending time drinking on it. We look forward to introducing you to Patrick and Lee - our newest members of the Pourhouse family.

Cheers!

Jay

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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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