With more than one musician battling it out in a free improvisation setting, there is a tendency towards complete chaos and oversaturation of the sonic space. It is a testament to the patience and experience of these four players that Good Cop, Bad Cop is such a spacious and controlled listening experience. Control is not something that is usually praised in such music but all great improvisation is as much about restraint as it is about letting go. Across the five tracks that make up this album (each named after British police shows or phrases related to TV detectives), the moments where all four musicians are playing simultaneously are rare (only on the last and some of the first piece do they play as a foursome). Instead, they tend to pair up and spar with each other before swapping with another player.
On “The Bill,” Paul Hession’s drumming takes the centre stage as Otomo Yoshihide’s electric guitar squall flows like waves against his delicate clattering. It sounds dangerous, the hum of guitar feedback threatening to unleash all manner of violence against the listener like the proverbial bad cop standing silent in the corner of the interview room. It is this mix of almost friendly improv versus the menace of barely contained power makes this album work so well. The title track sees Bailey take on Tony Bevan’s saxophone and while it is a relatively timid performance by Bailey, Bevan is superb here. He sounds like he is blowing his entire life through the instrument’s reeds while Bailey is doing his best to keep things bolted down.
Taken together, the five pieces on Good Cop, Bad Cop add up to a tremendous album. The chopping and changing of the line up throughout makes for an hour of unexpected textures and clashes of styles; overall it is a fun approach taken by the four players and it is a surprisingly easy listen compared to how difficult free music can be. Not that it is usually a problem for me but this is one of those few improv albums you could sneak on during a party and would not get turned off after 30 seconds. I will be trying just that at a series of barbeques this year.
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