We place the uncapped frames into our beautiful Italian hand extractor. Romo then cranks it, old school style, which is why he has got an arm like Pop Eye, and by centrifugal forces the honey flies out of the uncapped cells onto the walls of the barrel. The honey seeps down into a strainer. We only strain the honey once, which takes out the larger bits of wax but retains all the microparticles of wax and pollen that hold all the natural antioxidants, antibacterial properties and phytonutrients. From that we bottle it. Commercial operations are known to strain it, filter it a few times, then they pasteurize it, which is why they’re left with sugar syrup. We keep it traditional, the way we were supposed to do it.