Wheat is the main component for producing the flavor liquor Daqu. It is essential to meet the raw material quality requirements for high-quality Daqu to breed special wheat varieties and simultaneously develop the supporting cultivation practices. From 2018 to 2020, we conducted a field experiment involving four representative wheat cultivars (Chuanmai 104, Mianmai 367, Xikemai 8, and Shumai 1671) and six nitrogen application rates (0, 45, 90, 135, 180, and 225 kg ha-1) in four different agro-ecological sites (Guanghan, Zitong, and Xichang in Sichuan province, and Nanzhang in Hubei province) in the upper and middle reaches of the Yangtze River basin. We evaluated the main quality parameters of wheat raw materials and the quality of the flavor liquor Daqu. The results showed that, for most quality parameters of wheat and the sensory indexes and chemical parameters of Daqu, the effects of primary parameters like year, location, variety, and nitrogen rate were all significant or extremely significant, with significant interaction effects on some parameters. In our current research conditions, the scores of Daqu from Guanghan (Sichuan) and Nazhang (Hubei) were higher than those from the other test sites. Moreover, Xikemai 8 and Chuanmai 104 proved to be superior quality raw material in producing Daqu, as compared to other varieties. However, the effect of nitrogen application rate in improving the quality of Daqu was relatively small, with the sensory score of Daqu being slightly higher under medium and low nitrogen application level (135-180 kg ha-1). Although the sensory scores of Daqu produced from the different samples varied greatly, the values of the chemical parameters (Acidity, Saccharification power, Liquefaction power, and Ferment power) all met the requirements of "QB/T 4259-2011 flavor Daqu". Under different statistical methods, the raw material quality parameters associated with sensory evaluation of Daqu were different. Furthermore, we divided the wheat samples into two categories based on the actual sensory score (≥ 45 vs < 45), and the values of all quality parameters of wheat samples had a high proportion of overlap between the two categories. Overall, the samples with a higher sensory score (≥ 45) had better comminution performance. For these samples, the quantile values of 25%, 50%, and 75% comminution rate were 70.5%, 72.3%, and 73.8%, respectively. Based on these results, we can find suitable varieties and planting areas to produce high-quality wheat raw materials for the improved flavor of Daqu. However, the traditional evaluation system for wheat flour products is difficult-to-use for evaluating the adaptability of raw material for Daqu production, and more accurate evaluation indices should be developed to further study and meet the wheat raw material quality requirements of the flavor liquor Daqu.