Guitarist Grace Bowers is a 17-year old California transplant tearing it up in Nashville. Currently working on her first album with producer John Osborne of the Brothers Osborne, Bowers invited John Bohlinger and the PG team to walk through her studio and live rig.
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Mostly Stock Special
Bowers’ number-one is her mostly stock 1961 Gibson SG Special. The P90s and the skinny neck are a perfect fit for her style. The tuners were changed at some point, and the whammy is no longer attached, but the rest of the axe is original. This guitar and all others are strung with D’Addario .010s.
Osbourne's ES
For PAF humbucker tone on the album, Grace plays John Osborne’s all-stock 1960 Gibson ES-335.
With a Little Help From Her Friends
The one acoustic on the album is this 1968 Gibson 12-string acoustic, on loan from a friend.
Deluxe Simplicity
Bowers keeps it simple with a stock, new-ish Fender Deluxe Reverb amp.
It's Not a Phase, Mom!
Bowers’ pedal setup includes a Dunlop Crybaby Wah, Grindstone Audio Solutions Night Shade Drive, EarthQuaker Devices Tone Job, MXR Phase 90, MXR Phase 95, and Boss DD-2. Bowers powers them with a Voodoo Labs Pedal Power ISO-5.
Shop Grace Bowers' Rig
Gibson SG Special - Vintage Cherry
Gibson ES-335 Semi-Hollowbody Electric Guitar
Gibson Acoustic J-45 12-string Acoustic-Electric Guitar
Fender '68 Custom Deluxe Reverb 1x12" Combo Amp
Dunlop CBJ95 Cry Baby Junior Wah Pedal
MXR Phase 90
Boss DD-3T
EarthQuaker Devices Tone Job V2
Voodoo Lab Pedal Power ISO-5
D'Addario NYXL1046 NYXL Nickel Wound Electric Guitar Strings - .010-.046 Regular Light
One of Di Meola’s biggest projects is, of course, the guitar trio he shared with John McLaughlin and Paco de Lucía and their thrilling 1981 record, Friday Night in San Francisco, which elevated the acoustic guitar ensemble to the level of high art. Di Meola shares the behind-the-scenes stories of that tour and the 2022 archival release from the next night’s concert, Saturday Night in San Francisco. He calls the ensemble’s dynamic a “real healthy competition” and explains, “I knew I was up against two guys who were relentless in their delivery of phenomenal ideas. When they finished a solo, it was like, ’Oh my god, what am I gonna come up with.”
No chat with Di Meola, who famously opened up his kitchen in the post-lockdown part of the pandemic, would be complete without a survey of Southern Italian food. Why is sfogliatelle the maestro’s favorite pastry, and where does he get his? If he’s on tour and there’s nowhere to eat but an Olive Garden, what’s his order? And much, much more.
