Anisette gets its name from the anise seed, or aniseed, responsible of the distinctive licorice flavor of this liqueur. Almost every country in the Mediterranean has its own version of an aniseed-based spirit: pastis in France, sambuca in Italy, ouzo in Greece.
Anís de Chinchón is the aniseed liqueur made exclusively in that town nearby Madrid and commonly known as Chinchón. There are three varieties, each with a different alcohol content: special dry (70-74%), seco (dry, 40-45%) and dulce (sweet), made with sugar added to the distillate (35-40%).
Chinchón was named a "Royal House Provider" by the Queen Maria Cristina in the 19th century, and anís from Chinchón obtained the gold medal at the Universal Exposition in Chicago in 1893 and in Paris in 1900. It was the only brandy wine to earn the Great Medal of Honor in Paris in 1889.
Alcoholera de Chinchón, belonging to the group Gonzalez-Byass, makers of wine, brandy and different liquors. Since it is not open for visits or tastings, the best place to taste Anis de Chinchón is in the local bars of Madrid.
Personally I like the 'chinchón dulce' neat, without any ice.