Pour the spices and herbs into a bottle. Fill with the grain. Seal tightly and set in a sunny spot for about 2 weeks.
After 2 weeks, bring the sugar and water to a boil for about 15 minutes, until syrupy.
Pour the syrup into the bottle and swirl well. Let sit for another 2 weeks, regularly swirling the bottle. Pour the liqueur through a coffee filter into a clean bottle. Seal tightly and let rest for 1 month before serving.