Cleaning strong flavors out of still

[Metalking00]

My girlfriend has been asking me to try making some Colombian style aguardiente (a very strongly flavored anise liquor) and Im curious what the best way to clean that flavor out of the still is afterwards. I hate the smell and taste of licorice, anise and fennel, and I feel like I can never get rid of the smell or taste once its around. So far, Ive been putting off trying to make any because Im worried my still will smell like anise forever!
Any suggestions? I feel like not even a vinegar run would get that smell out... I know I sound a bit paranoid about it, but I can't stress enough how much I hate that smell.....

thanks