The invention provides cumin liquor and a preparation method thereof. The preparation method comprises the following steps of: firstly, obtaining base liquor by the following specific steps of: adding 0.5 to 25 percent of cumin into unblended liquor preserved for more than 90 days and soaking for more than 7 days to obtain soaked cumin liquor; when a grain fermentation temperature falls to be between 32 and 34 DEG C, adding cumin in an amount of 1 to 15 percent based on the total weight of grain and Dachu powder in an amount of 20 to 25 percent based on the total weight of the grain, putting the mixture into a pit for fermentation for more than 65 days, mixing the fermentation product and the grain, filling the mixture into a steamer for distillation to obtain fermented and distilled cumin liquor; filling rice husk in an amount of 18 to 20 percent based on the total weight of sorghum flour and cumin in an amount of 1 to 25 percent based on the total weight of the sorghum flour in a grain to tank ratio of 1:4.5-5.5 into the steamer for distillation to obtain cross-steamed cumin liquor; mixing wheat meal, pea meal in an amount of 1 to 2 percent based on the total weight of wheat andcumin in an amount of 0.5 to 5 percent based on the total weight of the wheat with water and pressing to obtain a liquor blank of which the water content is between 32 and 36 percent; and fermenting in a liquor preparing room at the temperature of between 15 and 20 DEG C for 30 to 40 days, preserving for 92 to 185 days to obtain cumin Dachu and fermenting to obtain Dachu cumin fermented liquor; and secondly, obtaining the cumin liquor by the following specific steps of: mixing the soaked cumin liquor and the fermented and distilled cumin liquor; mixing the soaked cumin liquor and the cross-steamed cumin liquor; mixing the soaked cumin liquor and the Dachu cumin fermented liquor; and mixing the fermented and distilled cumin liquor and the cross-steamed cumin liquor.