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CAO精选礼盒4支装
After studying the fermentation techniques of 19th-century Cuban tobacco, the Cao brand became interested in the pilon technique and decided to name a series after it, it comes in four sizes: Crown, Robutu, bull and Churchill. These four cigars were released in 2015. Stacking Pilon is a primitive fermentation technique in which tobacco leaves are bundled together, layer upon layer. This natural fermentation method, which dates back to 19th century Cuba, provides superior taste and appearance, helps fermentation and maximizes the flavor and color of the leaf. There’s a reason for the size of the towers, and today’s stacking techniques allow towers to be four to six feet high, 20 feet long and 10 feet wide. In the past, the towers were much smaller, usually round. Of course, this different processing has its advantages and disadvantages: the stack area is smaller, the heat generated is less, so the process takes longer. The longer the construction period, the lower the content of ammonia and sugar in the tobacco, both of which can improve the burning of tobacco and help the cigar burn better.
CAO雪茄品牌每个系列都在推陈出新，在研究了19世纪古巴烟草发酵技术之后，对其中叠塔(pilon)技术非常感兴趣，并决定以它的名字命名一款系列雪茄，包含4个尺寸：皇冠、罗布图、公牛和丘吉尔款。这4款雪茄于2015年发布。
叠塔pilon是一种原始的发酵技术，即把烟叶捆扎在一起，一层层叠起来。这种天然发酵的方法可追溯到19世纪的古巴，这方法提供了优越的味道和外观，有助于发酵，最大限度地增加烟叶的味道和颜色。
叠塔的大小也有说法，现在的叠塔技术，能够让叠塔高度在四到六英尺高，20英尺长，10英尺宽。而过去的叠塔则要小得多，通常情况下一般是圆形的。
当然这种不同的加工方式有利也有弊：叠塔叠的面积较小，产生的热量也少，所以加工过程需要更长的时间。工期的加强，会降低烟草中氨气的含量以及糖含量，这两者都能改善烟草的燃烧，有助于雪茄更好燃烧。
Members of the tobacco research team say they have been working on tower stacking for a long time, using fermented tobacco to roll up in the tower series of cigars. This is their first attempt, but it won’t be the last.
烟草研究团队的成员表示，他们已经研究叠塔技术很长时间，在叠塔系列雪茄中使用通过这个技术发酵出来的烟草来卷制，这是他们第一次尝试，但是不会是最后一个。
It’s bittersweet. It’s addictive. Bottom line: Creamy, caffeinated, and spicy at the end should be the result of tar buildup
又苦又甜的感觉挺上瘾的。
