Dan Patlansky chats new album

Can you tell us a about the recording process?

We spent 10 days in studio tracking. Drums, bass, and most guitars were recorded live to capture a certain feel. We spent the rest of the time doing vocals and overdubs. I tried to keep it as natural as I could.

What was it like producing the album yourself?

Scary, because it’s been some time since I’ve done this. Its also tough being objective when you are prodicing yourself, but I got into the swing of things and trust my gut feel for the most part on what I was hearing. I’m very happy with the album and had a great time getting my production ideas across.

If you had to describe this album as a meal, what would it be and why?

Meat and potatoes with a delicate sauce on top. The core of the album is raw and real, but garnished harmonically.

What’s your favourite track and why?

Johnny is my favourite, hence why it’s the opening track. I feel this song captures how I want to come across musically.

How does this album differ from previous releases?

I think it’s a raw, more organic version of previous releases – the focus is still heavily on songs. It’s just the way those songs are presented to the listener that differs.

What’s your guilty pleasure when it comes to music?

I don’t really feel guilty about anything I listen to. I like a whole host of music and don’t mind being judged by others if they disagree.

Image by Tobias Coetsee

What’s the best and worst thing about being a South African musician?

The best thing is coming home to this beautiful country and its great people. The worst part is travelling on a SA passport – it feels more like a criminal record than a passport sometimes.

What’s your favourite emoji?

Thumbs up.

What’s next?

Well, we tour UK/Europe in March to launch the album, and then we return to SA to tour the album here.

danpatlansky.com