Maca brandy and preparation method thereof

The invention relates to a preparation method for maca brandy and belongs to the field of wine products. The preparation method comprises the following steps of: removing stems of low-sugar degree white grapes or red grapes, crushing the grapes, separating out grape juice in a self flowing mode, and naturally fermenting the grape juice to prepare a raw grape wine, wherein the fermentation temperature is 29 to 32 DEG C; when the fermentation is completely finished, residual sugar is decreased to less than 3g/L, and the volatile acidity is less than or equal to 0.05 percent, stilling the raw grape wine into the raw brandy, wherein the alcoholic strength of the raw brandy is 39 to 45 degrees; and cleaning and slicing maca fruits, soaking 5 to 50 weight percent of fresh maca in 95 to 50 weight percent of raw brandy for over 6 months or soaking 1 to 15 weight percent of dry maca in 99 to 85 weight percent of the raw brandy for over 10 months to prepare raw maca brandy, and storing and filtering the raw maca brandy