CAO Pilon is named for the technique of stacking tobacco, inducing proper fermentation due to consistent heat and humidity. While today's pilón (pronounced “pee-‘lohn”) is often built is large rectangular stacks, the circular pilón is a more traditional approach, dating back to 19th century Cuba. This circular approach allows the leaves to heat at a slower rate, lengthening fermentation and imparting a greater level of complexity in the process.
CAO has revived this time-honored approach with the appropriately titled CAO Pilon, employing the technique on the cigar's Cuban-seed Ecuadorian wrapper. This signature ingredient is joined by a Nicaraguan binder and fillers of Nicaragua and the Dominican Republic. The result is a medium/full body and a refreshing balance of traditional and modern flavor attributes. These flavors are lively and impossible to ignore, jumping onto the palate with characteristics of oak, light pepper, aged tobacco, baker's cocoa, roasted nuts, and leather.