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Astier de Villatte

Jerusalem Incense

$50.00

A wild-smelling pilgrimage through the celestial city, bounded by its ramparts. Following the paths to the sacred sites: The holy Sepulchre, The Wailing Wall, The Garden of Olives. Within the spire of church-incense dissolves the dark and secret emanations of oud, cedar wood and nutmeg, followed by the lighter, more vegetal gum resin and cypress. Contains essences of Galbanum, Cypruswood, Nutmeg, Oud-wood Accord and Green Notes.

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.


  • Jerusalem Incense

Astier de Villatte

Jerusalem Incense

$50.00

A wild-smelling pilgrimage through the celestial city, bounded by its ramparts. Following the paths to the sacred sites: The holy Sepulchre, The Wailing Wall, The Garden of Olives. Within the spire of church-incense dissolves the dark and secret emanations of oud, cedar wood and nutmeg, followed by the lighter, more vegetal gum resin and cypress. Contains essences of Galbanum, Cypruswood, Nutmeg, Oud-wood Accord and Green Notes.

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.

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