Crush 4/5 cup (200 g) of anise seeds and pour 2.5 gal (10 l) of double-distilled brandy over them. Leave it to sit for 28 days.
Then add 1.5 gal (5 liters) of water and distil. Add 4/5 cup (200 g) of crushed anise seeds to the resulting brandy and leave it for 28 days once again.
Filter and dilute to the desired proof. Anise brandy is typically about 110 proof.