The King Street Emporium

Pilon Anejo

By CAO

The name Pilón Añejo describes two separate processes applied to the tobacco before you ever light it. A pilón is a large pile of leaf stacked for fermentation, in which the combined weight of the tobacco generates heat and moisture that cures the leaf. The circular pilón method is an older Cuban technique CAO revived in 2015 for the original CAO Pilón, having been largely abandoned over the previous century due to its cost and complexity. The Añejo takes that process one step further by aging the finished cigars for two additional years after rolling, añejo being the Spanish word for aged. The blend uses an Ecuadorian Sumatra wrapper, a Honduran Habano binder, and long-leaf filler from the Dominican Republic and Nicaragua. Blended by Rick Rodriguez. Limited to 5,000 boxes of 20. Medium to full in body. Made at the HATSA factory in Danlí, Honduras.