The invention discloses a production process of thick-fragrance seamen-fragrance composite-fragrance bajiu. The production process comprises the following steps: preparing materials, performing proportioning, performing gelatinizing, adding a starter, performing stacking, performing cellaring, and performing distilling, wherein the materials comprises, by weight, 110-130 parts of sorghum, 11-13 parts of bran, 28-32 parts of rice husk and 460-500 parts of steamed hot fermented grains. A mixed starter is added according to a proportion of 28-32% by weight of the sorghum, and a bacterial starteris added according to a proportion of 4-6% by weight of the sorghum; the stacking moisture in the stacking step is controlled to be 46-47%, stacking is performed for 48 hours in autumn, winter and spring, and stacking is performed for24 hours in summer; and in the cellaring step, the water content of the wine making materials for stacking fermentation is controlled to be 56-57%, the temperature ofthe wine making materials for stacking fermentation is controlled to be 23-26 DEG C, and the wine making materials for stacking fermentation are put into a full-mud cellar for fermentation for 67 days. The process has a good gelatinization effect and a high wine yield, and the bajiu product is clear and transparent and has strong fragrance, Maotai fragrance and sesame fragrance. The composite fragrance is elegant, comfortble, thick and plump, the wine body is coordinated, clear aftertaste is achieved.