The invention discloses a production method of maotai-flavor hard liquor made with yeast. The production method comprises the following steps of (1) performing combining, inoculating and hard liquor pressing: taking pretreated vinegar residues, hard liquor residues and wheat flour in a certain proportion, performing uniform mixing, performing inoculating, performing uniform stirring, and performing hard liquor pressing; (2) culturing koji: sending the pressed koi to a constant-temperature warehouse, preparing koji, and after the koji culturing is finished, performing sending to a batter hanging pond for enabling fine dried noodles to be wrapped with batter; and (3) performing wrapping with the batter: adding the koji obtained in the step (2) in the batter hanging pond, enabling the circumference of the koji to be wrapped with the batter, performing taking out, performing natural drying under room temperature, performing transferring to a constant-temperature culturing chamber, performing culturing, finally, performing transferring into the koji warehouse, and performing after ripening, so that the maotai-flavor hard liquor made with yeast is obtained. According to the method, the problem that in the production process, the hard liquor made with yeast can generate worms is solved, and besides, solid-state vinegar residues and soy sauce residue by-products are mixed to prepare the hard liquor made with yeast. Compared with conventional fermentation solid beverage, the prepared hard liquor made with yeast is richer in maotai flavor, and the brewed solid vinegar is richer in flavor, and better in quality.