<p>Baijiu and Brandy are world-famous distilled spirits with unique cultural traditions and histories in China and the West, respectively. This study aimed to compare volatile and nonvolatile metabolic compounds in Strong-Flavor Baijiu (BJ) and Brandy using non-targeted metabolomics technology. Five Brandy and four BJ samples were collected from distilleries in Xinjiang, China. Headspace gas chromatography-mass spectrometry (HS-GC-MS) and ultra-high-performance liquid chromatography-mass spectrometry (UHPLC-MS) were employed to analyze volatile and nonvolatile compounds, respectively. The results revealed significant differences between the metabolic profiles of BJ and Brandy. A total of 15 volatile and 117 nonvolatile compounds were annotated as differential metabolites based on the PLS-DA model, with the criteria of VIP &gt; 1 and <i>p</i> &lt; 0.05. The volatile compounds mainly included alcohols and acids, whereas the nonvolatile compounds primarily consisted of organic acids, lipids and organoheterocyclic compounds. The differences in metabolic profiles were attributed to the distinct raw materials and fermentation processes used in the production of BJ and Brandy. This study offers a detailed analysis of the chemical composition differences that could potentially affect the flavor profile between BJ and Brandy. It provides theoretical support and practical guidance for quality improvement and process innovation in the production of these two types of distilled spirits, including flavor component identification and optimization, quality control enhancement, and new product development.</p>