s

Astier de Villatte

Delhi Incense

$50.00

A spicy plunge into the heart of the old town. Narrow back streets; buildings upon buildings; an overheated atmosphere - a thousand heady flavours rise to your senses: betel, benzoin, musk and myrrh, flushes of smoked wood, vanilla emanations, herbal and eucalyptus beedies. Contains essences of Vetiver, Cardamom, Nutmeg, Indonesian Gurjum, Patchouli, Myrrh, Vanilla, Musk and Olibanum accord.

Astier de Villatte

Made in Japan / 125 sticks / 30 minute burn time / 6.25" long / Perfume designed with Françoise Caron

The best incense in the world is found on the island of Awaji, due to its favorable climate. For more than a thousand years it has been made here by the Koh-shis or Masters of Aromas, a tradition passed down from father to son. They alone perfectly master the four stages of production: the dosage of exclusively natural materials, precious woods, herbs, plants, vegetable resins, and perfume; the kneading of the dough, pressed and worked for a long time, then left to stand for two weeks to soak up the fragrance; the cutting of the dough, rolled into long, narrow ribbons, to the desired size; then drying in the west wind for three days before bundling the sticks.


  • Delhi Incense

Astier de Villatte

Delhi Incense

$50.00

A spicy plunge into the heart of the old town. Narrow back streets; buildings upon buildings; an overheated atmosphere - a thousand heady flavours rise to your senses: betel, benzoin, musk and myrrh, flushes of smoked wood, vanilla emanations, herbal and eucalyptus beedies. Contains essences of Vetiver, Cardamom, Nutmeg, Indonesian Gurjum, Patchouli, Myrrh, Vanilla, Musk and Olibanum accord.

Astier de Villatte

Made in Japan / 125 sticks / 30 minute burn time / 6.25" long / Perfume designed with Françoise Caron

The best incense in the world is found on the island of Awaji, due to its favorable climate. For more than a thousand years it has been made here by the Koh-shis or Masters of Aromas, a tradition passed down from father to son. They alone perfectly master the four stages of production: the dosage of exclusively natural materials, precious woods, herbs, plants, vegetable resins, and perfume; the kneading of the dough, pressed and worked for a long time, then left to stand for two weeks to soak up the fragrance; the cutting of the dough, rolled into long, narrow ribbons, to the desired size; then drying in the west wind for three days before bundling the sticks.

SHARE