The invention discloses a method for increasing content of ethyl propionate in specially-flavored distilled spirit. The method comprises the following steps performing grade-by-grade enlarge cultivation by taking a milk product propionibacterium as a strain to prepare a propionibacteria liquid; adding the obtained propionibacteria liquid into grains in a jar for fermentation production, wherein a culture medium for the enlarge cultivation consists of the following components: 8g/l to 15g/l of lactate, 80g/l to 150g/l of peptone, 2g/l to 6g/l of sulfate, 80g/l of 150g/l of a yeast extract, 0.5g/l to 1.0g/l of a beef extract, 0.15g/l to 0.35g/l of dipotassium phosphate and a proper amount of water; the lactate is a mixture of sodium lactate and potassium lactate or a mixture of the sodium lactate, the potassium lactate and calcium lactate; and the sulfate is a mixture of sodium sulfate and calcium sulfate. The milk product propionibacterium is taken as a strain to perform the grade-by-grade enlarge cultivation in order to prepare a propionibacteria liquid, and the obtained propionibacteria liquid is added into the grains in the jar for fermentation, so that the content of a distinctive flavor ingredient, ethyl propionate, in the specially-flavored distilled spirit, can be effectively increased and the quality of the specially-flavored distilled spirit can be improved.