The production of this aniseed-flavored beverage is obtained by distilling green anise and/or star anise or badian in neutral alcohol of agricultural origin.

Distillation is done hot so that the anise takes longer to be ready for bottling. Higher quality is achieved with the same cold process. Alcohol and natural aniseed extracts with sugar can be added to the resulting product. 

The result of this complex process must rest for 10 days before being put on the market so that the color is transparent and crystallized, thus achieving the best quality in the anise we drink today.