CAO Pilón Añejo

Pilón Añejo doubles down on process—pilón fermentation followed by two years of post‑roll aging—to sharpen sweetness and tame raw edges. The blend leans into caramelized tobacco and toasted cedar with baking‑spice and cocoa underpinnings, offering a denser, chewier mouthfeel than the standard Pilón. Sizes across the release concentrate the profile into a smooth, compact finish with restrained pepper on the retrohale.