Abstract: Physical methods are widely used for artificial aging of brandy and Chinese liquor due to the celerity and no additional additives. Physical methods could improve the taste and quality of brandy and Chinese liquor, shorten aging period, and improve enterprise benefit. We focused on research progress about mechanisms as well as the advantages and disadvantages of physical methods, such as electric field, high-gravity field, ultrasound and electron beam which were applied for artificial aging of brandy and Chinese liquor. We summarized the mechanisms of these physical methods as well as development and future prospect of new methods.