Objective: This study aimed to improve the safety of the strong-flavour liquor in Hunan Province. Methods: The content of ethyl carbamate in raw grains, pit mud, distiller's grains, fermented grains and base liquor was detected by gas chromatography-mass spectrometry. Results: In each technological stage, the average concentration of ethyl carbamate in base liquor was the highest, and the significant test of EC content of head liquor and tail liquor P ＜0.05, there was a significant difference between the two, and the head liquor was higher than the tail liquor. The significance test P values of EC content in the middle liquor between head liquor, tail liquor were 0.516 and 0.071, and the significance test P values of EC content in different layers of fermented grains and base liquor were 0.770 and 0.980, which showed no significant difference. The EC content in base liquor increased with the extension of storage time, and the absolute growth range was head liquor＞middle liquor＞tail liquor. Conclusion: During the brewing process of Hunan Strong-flavour Liquor, the EC content of the head liquor was significantly higher than that of the tail liquor and the middle liquor, and "Pinching the head" helped to control the EC content in white spirit.