The invention relates to a process for producing lotus seed spirit. The process comprises the following steps of: selecting and crushing lotus seeds, moistening and stewing the crushed lotus seeds at the high temperature, adding water into the lotus seeds, spreading the lotus seeds to be cool, adding yeast into the lotus seeds, feeding the lotus seeds into a cylinder to perform large dreg fermentation, discharging fermented grains from the cylinder, distilling the lotus seeds to obtain first dreg spirit and rest secondary dreg yeast, and adding a stirring material into the secondary dreg yeast in a ratio of 1: 0.4-0.6, wherein the stirring material is prepared after the lotus seeds are selected, crushed, moistened at the high temperature and stewed; adding water into the lotus seeds again, spreading the lotus seeds to be cool, adding yeast into the lotus seeds, feeding the lotus seeds into the cylinder to perform secondary dreg fermentation, discharging the fermented grains from the cylinder, and distilling the lotus seeds to obtain secondary dreg spirit or rest third dreg yeast; adding water into the lotus seeds again, spreading the lotus seeds to be cool, adding yeast into the lotus seeds, feeding the lotus seeds into the cylinder to perform third dreg fermentation, discharging the fermented grains from the cylinder, and distilling the lotus seeds to obtain third dreg spirit; and blending the first dreg spirit and the second dreg spirit, or blending the first dreg spirit, the second dreg spirit and the third dreg spirit, and putting the blended spirit into storage and ageing the spirit. Therefore, the process can effectively control the acidity during fermentation, reasonably increase the activity of enzyme, reduce purification, effectively inhibit impurity bacteria, improve the content of ethyl acetate and ethyl caproate in the spirit, reduce the methanol in the spirit, enrich the mouthfeel, and keep the fragrance of the sprit thick.