Suddenly, a faint, rhythmic thumping started from the apartment above—a drum beat that perfectly synced with Phil Rudd’s timing. Then came the vibration through the floorboards. Elias didn’t have an upstairs neighbor.

He closed his eyes, and when he opened them, the beige walls of his studio apartment were gone. He was standing in the wings of a cramped, dimly lit stage at the Hard Rock Cafe in 1975. The heat was stifling. To his left, a younger, grinning Bon Scott was taking a final swig from a bottle of Jack Daniels before stepping into the spotlight.

But as "The Jack" began to play, the room felt... different. The air grew thick with the smell of stale cigarettes and cheap beer. Elias looked at his digital clock. The red numbers were flickering wildly, jumping from 8:45 PM to 19:75.

As the opening chords of "It's a Long Way to the Top" kicked in, the sound wasn't just music; it was a physical presence. This was the legendary master cut by George "Porky" Peckham. Elias could hear the difference in the low-end growl of Cliff Williams’ bass and the razor-sharp snap of Angus Young’s Gibson SG. It felt like the band was sweating in his living room.