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.