Baijiu has a history of over 2000 years. It is one of the world’s six major distilled spirits and is the national liquor of China. China has a vast territory, and regional differences in aroma types and brewing methods contribute to the wide diversity of Baijiu in the country. Stable isotope ratio mass spectrometry is widely used in isotope analysis, geographical traceability, authenticity research and organic certification of foods. However, research on Baijiu using stable isotope ratio mass spectrometry started relatively late, and there are few studies on the factors influencing the stable isotope composition characteristics of Baijiu. This article summarizes the application of stable isotope ratio mass spectrometry in detection methods, Baijiu production (raw materials, brewing process, and finished liquor), and specific compounds in Baijiu. It also outlines the factors influencing the ratio of stable isotopes and elaborates on current problems and future development directions. It aims to provide theoretical guidance and methodological references for future research on the authenticity and geographical traceability of Baijiu.