During distillation, Meletti discards the first and last portions of the distillate that contains the elements of bitterness. They keep only the "heart", or the middle portion, to ensure that the flavors are concentrated and consistent. Once distilled at proof, a second distillation of other spices is added. The liqueur is then transferred to 10,000 liter tanks for 4 months of aging.
Meletti Anisette is the result of slow, evaporative distillation and the quality of the anise (Pimpinella Anisum) that is grown in the clay soil near Ascoli Piceno. It is an exceptionally flavorful liqueur.