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(Halfwheel) While researching tobaccos and techniques for the newest addition to the CAO Classic Series, the brand’s blending team—headed by Agustin Garcia Rick Rodriguez—came across a fermentation technique from 19th century Cuba that they become so intrigued with, they decided to not only use it but to name the line for it.
The CAO Pilón draws from the common name for large piles of tobacco undergoing fermentation, and while modern day pilónes can reach 20-feet long, 10 feet wide and four to six feet high, pilónes of yesteryear were much smaller, and in this case, round. Continued
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