Grape brandy brewing was carried out using the table Hutai-8 grapes, primarily cultivated in Shaanxi, China. Distillation characteristics of the main fermentation aroma compounds during distillation process was investigated. After natural clarification of the grape wine, the first distillation was performed, discarding the first 3% of distillate, and followed by the second distillation. In both distillations, the content of fruity esters, higher alcohols, and fatty acids in the distillate were monitored using GC-FID to study the distillation kinetics characteristics during distillation. Sensory quantitative analysis was conducted to assess the aroma characteristics of the distillation head, heart, and tail. The results indicated that most fruity esters rapidly accumulated during the initial stages of distillation in two distillation runs, reached stability thereafter and ceased accumulation in the middle stages of distillation. Higher alcohols were distilled from the beginning to the end of distillation runs, while fatty acids were primarily distilled in the middle to later stages. Analysis reveals that during the 40% to 60% stage of the second distillation, the main fermentation aroma compounds were distilled, showing a relatively balanced distribution. Sensory analysis revealed a pronounced spiciness in the head, harmonious fruity and alcoholic notes in the heart, and a distinct cooked aroma in the tail. Overall, the optimal distillation process for Hutai-8 grape brandy involved discarding the first 3% of distillate from the first distillation and conducting the second distillation with the remaining distillate. The initial 2% to 5% of the second distillate could be considered as head, the final 20% as tail, and the intermediary portion as heart. These findings provided technical guidance for the distillation process of grape brandy, particularly in selecting fractions during distillation.