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Astier de Villatte

Kingston Incense

$50.00

A musical voyage into the fascinating world of Kingston, legendary birthplace of Rastafarianism and Reggae. From the alleys of Trench Town, the astonishing district features walls adorned with magnificent colored frescoes and messages of peace, we stop at Tuff Gong Studios, a haven for Reggae stars. Everywhere in the Jamaican capital hovers an enchanting and delicious scent of woody, earthy vetiver with a touch of patchouli and fresh green grapefruit.

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.


  • Kingston Incense

Astier de Villatte

Kingston Incense

$50.00

A musical voyage into the fascinating world of Kingston, legendary birthplace of Rastafarianism and Reggae. From the alleys of Trench Town, the astonishing district features walls adorned with magnificent colored frescoes and messages of peace, we stop at Tuff Gong Studios, a haven for Reggae stars. Everywhere in the Jamaican capital hovers an enchanting and delicious scent of woody, earthy vetiver with a touch of patchouli and fresh green grapefruit.

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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