In order to explore distillation pattern of main flavor components of Luzhou-flavor Baijiu using vacuum distillation with multi condenser, the liquor was redistilled under various conditions including different vacuum pressures and temperatures. The Baijiu was divided into four sections- high, medium high, medium low, and low boiling point, and their flavor substances were detected by gas chromatography (GC) and high performance liquid chromatography (HPLC). It was found that the acetaldehyde and methanol in Baijiu could be removed in large quantity through incomplete condensation, and desirable compounds including ethanol, main higher alcohols, ethyl caproate, ethyl acetate, ethyl butyrate and other beneficial esters could be retained and concentrated in the main distillate using vacuum distillation with multi condenser. High boiling point components such as lactic acid and ethyl lactate tended to be retained in the distillation kettle. Furthermore, the concentration and proportion of flavor components varied in all condensates under different conditions. In conclusion, these results showed that using vacuum distillation with multi condenser could adjust the flavor components of Luzhou-flavor Baijiu by changing distillation and condensation conditions. This provided a new ideas and methods for flavor separation and reconstruction of Luzhou-flavor Baijiu.