Chinese whisky gradually established a regionally distinctive flavor profile by innovating in local raw materials, yeast strains, oak barrel selection, and storage techniques while inheriting traditional craftsmanship. The current research on the flavor of Chinese whisky was systematically summarized, focusing on the composition and formation mechanisms of flavor substances, including the dynamic changes of esters, alcohols, acids, aldehydes, and other compounds during fermentation, distillation, and aging. The impacts of oak barrel types, raw material selection, aging processes, yeast strains, and distillation techniques on flavor characteristics were further explored. The results indicated that esters and alcohols were core flavor components:esters significantly enhanced aroma complexity with prolonged aging, while alcohols exhibited regional diversity due to variations in raw materials and processes. Oak barrels contributed characteristic flavors such as vanillin and syringaldehyde through lignin degradation, while the application of domestic Mongolian oak barrels accentuated distinctive oriental sandalwood characteristics. Diversified grain selections and synergistic yeast metabolism provided a foundation for flavor innovation. Additionally, distillation methods markedly influenced the retention and separation of volatile compounds, directly shaping the final flavor layers. This review aimed to consolidate current research findings, offering scientific insights and technical references for optimizing the flavor quality of domestic whisky, promoting standardized production, and enhancing international competitiveness. It also highlighted future priorities, including interdisciplinary collaboration, the establishment of a localized flavor database, and the exploration of innovative aging technologies and raw material adaptability studies.