Alder & Co. is a store in the hamlet of Germantown, NY. Celebrating the unique and small batch, it is a testament to procuring pieces that elevate the every day and become more beautiful with age and use.

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Home / Products / Stockholm Incense

Astier de Villatte

Stockholm Incense

$50.00

The interlaced lanes and cobblestones in this pastel and ochre old city, hide the secret address of the famous Swedish Bitters Elixir "from Maria's herb garden." King Gustav II used to give it to his Viking warriors to render them invincible. An inebriating mixture of wild plants, aloe, clove, lavandin and myrrh escapes from the bottle.

Astier de Villatte

Made in Japan / 125 sticks / 30 minute burn time / 6.25" long

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.

  • Stockholm Incense

Astier de Villatte

Stockholm Incense

$50.00

The interlaced lanes and cobblestones in this pastel and ochre old city, hide the secret address of the famous Swedish Bitters Elixir "from Maria's herb garden." King Gustav II used to give it to his Viking warriors to render them invincible. An inebriating mixture of wild plants, aloe, clove, lavandin and myrrh escapes from the bottle.

Astier de Villatte

Made in Japan / 125 sticks / 30 minute burn time / 6.25" long

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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