As a follow-up to the ultra-popular CAO Pilón, CAO has used the same circular pilón fermentation technique for the newest iteration of the blend, Pilón Añejo. As a refresher, the technique sees about 10 to 15 tobacco leaves tied together, then laid out to form a circular pattern. This allows for a slower fermentation, providing richer, potent, and overall enhanced flavors. In this blend’s case, the tobaccos have fermented for up to two years before being rolled. 

CAO Pilón Añejo starts with an Ecuadorian Sumatra wrapper over a Honduran Habano binder, and long-fillers from the Dominican Republic and Nicaragua. The result is a satisfying medium to full-bodied blend that bursts with notes of cocoa, leather, and spice, flavors that are indicative of the extensive aging process that has taken place.