To provide a new type of distilled liquor having characteristic aromatic odor of peppermint which has a pleasant cooling sensation and is fresh, and to provide a method for producing the same.

A type of distilled liquor is produced by using peppermint as at least a part of raw materials. The type of distilled liquor contains menthol and menthone and the sum of the content of the components is 10 mg/L or more and less than 200 mg/L, expressed in terms of 25 v/v% of alcohol concentration. The ratio of menthone to menthol in the type of distilled liquor is preferably 0.5-1.5. The content of hexanal is preferably 0.20 mg/L or less, expressed in terms of 25 v/v% of alcohol concentration. The type of distilled liquor can be produced by adding peppermint to fermented mash of starchy raw materials and subsequently distilling the fermented mash from the first day to the sixth day.