CAO Pilón Robusto

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

Pilón fermentation was abandoned almost half a century ago, as less time-consuming processes were preferred. CAO has nevertheless opted for this method because of its unique flavour.

As it also reduces the ammonia and sugar content of the wrapper, it improves the lighting and burning behaviour. 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 necessary time to perfect the labour-intensive process. The fermentation technique changes the tobacco in incredible ways - yet they waited for the perfect moment to create their own line using the classic method. Only then did they decide to launch the new CAO series on the market.

The blender team fermented only the velvety Habano Seed wrapper from Ecuador using the Pilón process and combined it with spicy Nicaraguan filler and binder leaves from the Estelí and Ometepe growing regions, which have a strong character. The result is a collection of balanced cigars with a full, rich colour and incomparably expressive flavours such as wood and spices and a hint of sweetness.

When the master blenders of the CAO team set out to develop a new cigar for the CAO Classic series, they opted for pilón, a fermentation technique from ancient Cuba. It was used as early as the 19th century and consists of carefully binding small quantities of tobacco leaves together and arranging them in a pilón, i.e. a circular stack