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 - Some Chemistry

Bio:

Some Chemistry is a new age nomad and music is his first home.At a young age he encountered the mystical sounds of Africa and the magical melodies of South America, because he was born into a globetrotting family that found music to be the closest thing to religion. The musical blend of sound that Some Chemistry encountered at a young age is defining for his avant-garde and diverse taste in music. Cochabamba taught him Cumbia, London showed him Indie and Amsterdam brought him the underground bleeps he had never heard in his life. Electronic music was Some Chemistry’s newfound love and it has been a passionate, rocky and adventurous affaire since. After being a guitar player in several punk and indie-bands he quickly became infected with the hypnotic music of Amsterdam’s club scene. Intrigued by the infinite possibilities and having a taste for minimal house and techno he immersed himself into the world, of dance. Over the past four years Some Chemistry has managed to evolve himself into an all-round electronic chameleon. He enjoys the hunt of new electronic talent and shares his newfound treasures by curating well-respected club nights such as PRISMA in Studio 80 and Pixel in Trouw. Some Chemistry is also the ambassador of the Next Monday’s Hangover parties and helps program some of Amsterdam’s most appealing festivals such as Buiten Westen and DeZ on. Next to his intriguing DJ-sets and melancholic music productions he also finds the time to write about Amsterdam’s nightlife for his magazine Overdose.am.Some Chemistry easily switches between a melodramatic kind of deep indie house, by the likes of Mano le Tough and the more uncompromising spherical sounds of John Talabot. His own productions have that same dreamy dark pop sound with a recognizable bass and kick, original themes filled with surprising details, analogue sounds and subtle climaxes. 'The feel' of music is more important than the quality of the kick, he says. And so he compares his music with the experience of eating a mango. “Difficult to eat, yet incredible tasty.“

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