The invention belongs to the technical field of wine brewing, and discloses a method for evaluating the quality of yeast for making hard liquor. According to the invention, the comprehensive indexes of the yeast for making hard liquor are obtained by processing sensory parameters, physicochemical indexes, biochemical indexes, microbial indexes and comprehensive indexes, wherein the comprehensive index values represent the quality of the yeast for making hard liquor, so the larger the comprehensive index values are, the better the quality of the yeast for making hard liquor is. The method is used for evaluating the quality of the yeast for making hard liquor, can replace an existing mode that the quality of the yeast for making hard liquor is judged only through sensory aroma smelling, provides a unified standard for evaluation of the quality of the yeast for making hard liquor, is objective, scientific, systematic, easy and convenient to use, high in operability and accurate, and provides technological theoretical parameters for improving the quality of the yeast for making hard liquor.