CAO Freshpack Pilon Robusto Extra 3s

Natural fermentation maximises the aroma and colour of the leaves, resulting in a flavour and appearance that cannot be achieved by any other method.

The Pilón fermentation process was abandoned almost half a century ago, as less time-consuming methods were preferred. CAO has nevertheless opted for this method, as it delivers a unique flavour.

As it also reduces the ammonia and sugar content of the wrapper leaf, it improves the light-up and burn characteristics. The idea for the CAO Pilón came from Agustin Garcia and Rick Rodriquez, who have been experimenting with Pilón fermentation for several years. They took the time needed to perfect this labour-intensive process. The fermentation technique transforms the tobacco in an incredible way – yet they waited for the perfect moment to create their own line using this classic method. Only then did they decide to launch the new CAO series onto the market.

The blending team used the Pilón method exclusively to ferment the velvety-soft Habano-seed wrapper from Ecuador, combining it with spicy Nicaraguan fillers and binder leaves from the distinctive growing regions of Estelí and Ometepe. The result is a collection of well-balanced cigars with a rich, deep colour and incomparably expressive flavours such as wood and spices, with a hint of sweetness.

When the master blenders of the CAO team set about developing a new cigar for the CAO Classic series, they opted for the pilón, a fermentation technique from old Cuba. This technique was already in use in the 19th century and involves carefully tying small quantities of tobacco leaves together and arranging them into a ‘pilón’, i.e. a circular stack