The invention discloses lychee brandy and a production method thereof. The production method comprises the following steps of: preparing brandy base 
wine from fresh lychee, wherein the base 
wine can be 
wine brewed by fermenting fresh lychee juice, and also can be mixed liquor by soaking 
flesh, dregs and juice of the lychee in edible 
alcohol or lychee distilled brandy; distilling by controlling temperature in a 
tower mode first and then in a kettle mode, controlling the 
distillation temperature to between 65 and 72 DEG C, performing 
calcium citrate desulfurization and volatile acid reduction of basic anion resin on the wine body, debitterizing 
casein and 
polyvinylpyrrolidone, performing low-temperature vacuum re-
distillation at the temperature of between 62 and 68 DEG C; and putting the qualified wine after re-
distillation into an oak bucket, storing for at least two years, and blending into a finished product. The production method has low requirements on the base wine and raw materials, can obviously reduce the characteristic 
odor substances of the lychee brandy, such as ipomeamarone and 
ethanethiol, and makes the wine have thick and elegant 
aroma. The posttreatment method is relatively mild, has strong specificity, does not generate unpleasant taste such as 
metal taste and alkali taste, and has little secondary precipitate. The production method has the advantages of simple process and low cost.