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Communion After Dark - Dark Electro, Industrial, Darkwave, Synthpop, Goth - Oct 18, 2021 Edition

Communion After Dark - Dark Electro, Industrial, Darkwave, Synthpop, Goth - Oct 18, 2021 Edition

Playing tracks by

Vanguard (Sweden), Fall Shock (Italy), MORIS BLAK (US), Kontravoid (Canada), WINGTIPS (US) and more.

Chart positions

This show was 1st in the global dark chart, 1st in the global industrial chart, 1st in the global synth-pop chart, 3rd in the global alternative chart and 7th in the global electro chart.

This week Communion After Dark features new music from Kontravoid, Curse Mackey, Zoodrake, Odonis Odonis and more!

We are a weekly podcast bringing you the newest Gothic/Industrial, EBM and Electro music from around the world. DJs Mark Paradise, Tom Gold and Maus are based out of Tampa, Florida US



All the links!!
----- For links to Mixcloud, Spotify, You Tube, Apple Podcast, Google Podcasts and donation links

You can send photo submissions to with the subject line CAD Cover photo
Cover: DJ Veine | IG: leviaveine

Opening Sample: Rosemary’s Baby (1968)



Thanks for having one of my favourite guest DJs on - Veine!


Interesting factoid: " Antilav" are people who don't like indoor restrooms. It is short for anti-lavatory


Nobody really knows if Pisco is Peruvian or Chilean in origin. However, there are rigid guidelines governing its creation in each country:

Peruvian Pisco must be made in the country's five official D.O. (Denomination of Origin) departments—Lima, Ica, Arequipa, Moquegua and Tacna (only in the valleys of Locumba Locumba, Sama and Caplina)— established in 1991 by the government.

In Peru, pisco is produced only using copper pot stills, like single malt Scotch whiskies, rather than continuous stills like most vodkas. Unlike the Chilean variety, Peruvian pisco is never diluted after it is distilled and enters the bottle directly at its distillation strength. The production of a regular Peruvian Pisco bottle requires 8 kilograms of grapes, and a Mosto Verde variety needs 12 kg.

Many types of grapes were used to produce pisco, leading to a wide variation in flavor, aroma, viscosity and appearance of the liquor. This harmed attempts to export the product under a single denomination, resulting in numerous regulations setting a baseline for a product to carry the name. Four distinct types of pisco were thus designated:

Puro (Pure), made from a single variety of grape, mostly Quebranta, although Mollar or Common Black can be used; however, no blending between varieties is accepted ("pure" pisco should contain only one variety of grape).
Aromáticas (Aromatic), made from Muscat or Muscat-derived grape varieties, and also from Albilla, Italia and Torontel grape varieties; once again, the pisco should only contain one variety of grape in any production lot.
Mosto Verde (Green Must), distilled from partially fermented must, this must be distilled before the fermentation process has completely transformed sugars into alcohol.
Acholado (Multivarietal), blended from the must of several varieties of grape.

In 2008, Peruvian pisco exports 48 percent more that Chile compared to the year before that, exceeding 1 million dollars, although Chile produces about three times as much pisco as Peru. Chile is also the top importer of pisco from Peru: 34% of the pisco produced in Peru is exported to Chile.

Peruvian Pisco won over 20 gold medals and was named the best liquor of the world in the Concours Mondial de Bruxelles 2011.

Chilean pisco

Chilean Pisco must be made in the country's two official D.O. (Denomination of Origin) regions—Atacama and Coquimbo—established in 1931 by the government. Most of it is produced with a "boutique" type of distillate. Other types are produced with double distillation in copper and other materials.

During the adaptation of many vineyards to pisco production, the most widespread grape was used as raw material, the Muscat, with some vineyards preferring the Torontel and Pedro Jiménez varieties. As is the case with Peru, regulations for pisco designations have been enacted in Chile, including the following classifications:

Pisco Corriente o Tradicional, 30% to 35% (60 to 70 proof)
Pisco Especial, 35% to 40% (70 to 80 proof)
Pisco Reservado, 40% (80 proof)
Gran Pisco, 43% or more (86 or more proof)
Regulation for pisco production in Chile is quite high. Chilean distilleries are required to grow their own grapes and are grouped into two categories based in aromatic expressiveness: Muscat types (Pink Muscat, Muscat of Alexandria) are very fragrant, while Pedro Jiménez, Moscatel de Asturia and Torontel are more subtle.

The Special and Reserve variations are very similar in flavor and color, both being subtly sweet and of a clear birch to transparent color. The flavor is much stronger than regular pisco with aromatic refreshing tones.


Paradise, here's your Pisco self-help: Both Chile and Peru stake a claim to Pisco, a distilled alcohol made from grapes. The rules for making Pisco in both countries are highly controlled, with regions, types of grape and processes differing for each nation. Where they come together (sort of) is in making Pisco sours, a tangy aperitif made to start the meal. The main ingredients are Pisco, the juice of limón de pica (a type of lemon not dissimilar to a key lime), and powdered sugar. Recent innovations include mango sours, raspberry sours, and a cassis sour.

Pisco is not only for sours, though. It’s for making eggnog-like drinks, and refreshing cocktails that may remind you of some you already know. At some upscale bars in the US, in Peru, and in Chile, they’re getting even more creative, adding bits and pieces, spices and herbs to make the kind of cocktails you wish you could get the recipe for. The following are seven ways to drink Pisco that are not a Pisco sour:

Algarrobina -- Algarrobina is a syrup made from the carob tree, and its taste is somewhere between molasses and chocolate, with something mineral behind. Blend it into this eggnog-like drink—of the same name—to surprise guests with what many Peruvians consider to be one of the essential flavors of Peru. Don’t believe me? There are even algarrobina Frappuccinos at Starbucks in Peru. Look for the syrup in international, Latino or Peruvian markets, or order online. Combine 1 ¾ cups of pisco, ½ cup algarrobina syrup, 1 can of sweetened condensed milk, 2 egg yolks and ½ tsp ground cinnamon in a blender with enough ice to chill thoroughly. Blend well, strain out any large ice pieces and serve in a red wine glass (recipe makes 4).

Chilcano -- This not-pisco sour recipe looks a bit like a pisco sour, but with the addition of ginger ale, or if you prefer, another clear soda, or even soda water (but then you’ll need simple syrup to sweeten it). The difference is that while pisco sours are an aperitivo, to open your appetite, a chilcano goes on its own (without food), or accompanies the meal. It is originally from Peru, but can be found in some places in Chile as well. For one chilcano, pour 2 oz pisco with ½ oz lemon juice over 8 ice cubes in a pint glass. Add ginger ale (or other clear soda) to nearly top off the glass, and garnish with a lemon wheel, and two drops of Angostura bitters.

Pisco Mojadito -- This drink comes from the Hotel S33W70 rooftop bar at the Hip Hotel in Santiago, Chile. It lists on the menu with with gin, but the bartender happily switched out pisco for a more citric, less gin-centered drink. Muddle 5-6 basil leaves together with a ½ inch wheel of orange that has been cut into quarters. Add ½ oz simple syrup, 2 oz pisco and top up with Fever-Tree ginger ale.

Piscola -- This is a drink that Chileans grow up drinking (the legal drinking age is 18 in Chile), and you’ll see all ages drink it at barbecues and other warm-weather events. It’s Chile’s answer to a rum and Coke, and you can make your’s as strong or weak as you like, by adding more Coca Cola (or diet Coke, or Coke Zero). It’s a fine use for middling-pisco, but I wouldn’t use my best stash in this trago. Pour 2 oz pisco into a tall glass, filled with ice, and top up with Coca Cola.

El Fraile -- The recipe for this is secret, but the ingredients suggest the following: a sensible combination of 40-proof, vodka-like pisco, Cointreau, balsamic reduction and lemon juice. Pour it into a martini glass, and add a rosemary sprig as garnish.

Straight -- Chilean Pisco sommelier Felipe Avendaño recommends drinking Pisco straight at the end of meals as a bajativo, instead of brandy or port. Take high quality pisco, pour a few fingers of it into a small glass, and serve. Quality Piscos include Santiago Queirolo (which Avendaño represents) from Peru and Armidita, or Kappa and Waqar from Chile.

Hope this helps! Cheers!


Great sets. That track Awake by Joke Jay sounded a lot like Orgy at the 1st part of the song I had to do a double take it reminded me of them so much.

Rosemarie Juerakhan Martin

I love..that intro! Happens to be one of my favourite horror movies. Another bloody awesome set Guys and Doll. much needed music to get me through the week at work. and to help me head out to Respectable Street in West Palm Beach this weekend to dance for MASS in Living, Loving Memory of Sir Frankie Morales ,I cannot believe he is gone.... ourGoth/Vampyre scene shall never be the same without him. Sleep in Peace. Lovey.


Thanks to Communion After Dark for always mixing the best music dancescapades to help escape the mess the madness has made. 🖤 I look forward to the show EVERY MONDAY. Loved hearing Odonis Odonis (OMAGODDIS such a great band to see live!) and WingTips and Panic Priest 🖤 All my Chicago FAVES! + World On Fire

Ron Dabaldbastid

Hi all! I'm leaving a comment because Mark asked us to lol! Fantastic show as always. Escape with Romeo..perfect way to end the show!! Great seeing you all at Absolution...definitely planning to again next year....thank you for all you do. This bald basted truly appreciates it. Stay safe and much love. Ron🎵🎶🎼🎹🖤🍻

DJ Cherry

That Fall Shock remix is siiiiiiiiiiiiiiiiiiiiiiiiiick. Also the new Kontravoid also also also.

There's too much good music! I can't handle it!