Abstract: This study aimed to establish an evaluation method for quality uniqueness and batch stability of Maotai-flavor Baijiu of specific brand. In this study, Gas chromatography-mass spectrometry (GC-MS) and similarity evaluation system for chromatographic fingerprints of TCM were used to establish a fingerprint of Maotai-flavor Baijiu of specific brand. As well as, comprehensive evaluation quality uniqueness and batch stability of Maotai-flavor Baijiu of specific brand was conducted based on similarity evaluation and chemical pattern recognition (hierarchical clustering and principal component analysis). The results showed that evaluation standard for quality uniqueness and batch stability of Maotai-flavor Baijiu of specific brand was fingerprint similarity greater than 0.99, which could effectively distinguish Maotai-flavor Baijiu of specific brand from other brands. The results of chemical pattern recognition showed that Maotai-flavor Baijiu of specific brand and other brands of Maotai-flavor Baijiu were obviously classified. Thus, the quality uniqueness and batch stability of Maotai-flavor Baijiu of specific brands could be effectively evaluated by the fingerprint similarity and chemical pattern recognition. 17 substances were found by principal component analysis, which caused the difference between Maotai-flavor Baijiu of specific brand and other brands. Hexanoic acid, hexanoic acid, ethyl ester, 1-hexanol, acetic acid, benzeneacetic acid, ethyl ester, propanoic acid, 2-hydroxy-, ethyl ester, hexadecanoic acid, ethyl ester, butanoic acid, 1-butanol, 3-methyl-, 1-propanol, 2-methyl-, n-propyl acetate, 1-propanol, 2-butanol , propanoic acid, 2-methyl-, ethyl ester, butanoic acid, 3-methyl-, ethyl ester, propanoic acid, ethyl ester, 1-butanol were included. These substances were the inherent embodiment of Maotai-flavor Baijiu of specific brand uniqueness. This study provides theoretical basis and technical support for the quality control of Maotai-flavor Baijiu of specific brand.