CAO Pilón Toro

The natural fermentation maximizes the aroma and color of the leaves, resulting in a flavor and appearance that cannot be achieved by any other method. The Pilón fermentation was abandoned nearly half a century ago as less time-consuming processes became preferred. However, CAO has chosen this method because it delivers a unique taste. Additionally, it reduces the ammonia and sugar content of the wrapper, improving the lighting and burning characteristics. The idea for the CAO Pilón originated from Agustin Garcia and Rick Rodriguez, who have been experimenting with Pilón fermentation for several years. They took the necessary time to perfect this labor-intensive process. The fermentation technique transforms the tobacco in incredible ways – 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. The blending team exclusively fermented the silky Habano seed wrapper from Ecuador using the Pilón method and combined it with spicy Nicaraguan fillers and binders from the distinctive growing regions of Estelí and Ometepe. The result is a collection of balanced cigars with a full, robust color and incomparably expressive flavor notes of wood and spices, with 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 the Pilón, a fermentation technique from old Cuba. It was already used in the 19th century and involves carefully tying tobacco leaves in small quantities and arranging them into a Pilón, meaning a circular stack.

Cigar Magazine Rating as PDF: CAO Pilón Toro.