The multicomponent mixtures consisting of herbs and fungi are commonly used for the production of alcoholic beverages with potential health-promoting effects in many Asian countries. The medicinal fungus Ganoderma lucidum is one of the most important fungi used for spirit production. Although this fungus affects the aromatic complexity of spirits, only a small number of studies have focused on investigating the influence of G. lucidum on the aromatic profile and colour of spirits. The aim of the research is to evaluate the influence of adding G. lucidum and herbal extract on final concentrations of volatile compounds and sensory quality of several distillates. In this study, distillates (grain, plum, grape and wine) were used to produce new spirit-based beverages with the fungus G. lucidum only, or with the fungus and herbal extract. Fifty-nine aroma compounds were identified by GC-MS. The aromatic profiles were strongly influenced by the primary aromas of the distillates, but the addition of G. lucidum and herbal extract enriched the volatile fraction of distillates with a range of ethyl esters, with a fruity and floral fragrance. Higher alcohols, 1-propanol, 2-isobutanol and isoamyl alcohol, were the most abundant volatile compounds in the analyzed distillates and spirits. The lightness of distillates was from 60.7 to 63.6, and with the addition of Ganoderma it significantly decreased to the range from 43.6 to 50.5. The addition of the fungus also increased the intensity of red and yellow colours. The Ganoderma spirits scored very highly in sensory evaluation (17.6–18.3), significantly better than the spirits without any additions (16.1–16.9).; Višekomponentne smjese koje se sastoje od biljaka i gljiva u velikom broju azijskih zemalja koriste se u proizvodnji alkoholnih pića s potencijalnim funcionalnim svojstvima. Medicinska gljiva Ganoderma lucidum jedna je od najvažnijih gljiva koja se koristi u proizvodnji alkoholnih pića. Iako ova gljiva utječe na složenost arome alkoholnih pića, samo je mali broj studija ispitao utjecaj gljive G. lucidum na profil arome i boju alkoholnih pića. Svrha je istraživanja bila ispitati utjecaj dodatka G. lucidum i biljnih ekstrakata na koncentraciju hlapljivih tvari i senzornu kakvoću nekoliko destilata. U ovom istraživanju, destilati žita, šljiva, grožđa i vina korišteni su u proizvodnji novih vrsta jakih alkoholnih pića s dodatkom gljive G. lucidum i biljnog ekstrakta. Pomoću plinske kromatografije spregnute s masenom spektrometrijom identificirano je 59 aromatskih spojeva. Na aromatske profile snažno su utjecale primarne arome destilata, ali i dodatak G. lucidum i biljnog ekstrakta, koji su obogatili hlapljive frakcije destilata nizom etilnih estara, voćnog i cvjetnog mirisa. Viši alkoholi, 1-propanol, 2-izobutanol i izoamil alkohol, bili su najzastupljeniji hlapljivi sastojci ispitanih destilat i alkoholnih pića. Svjetlina destilata bila je 60,7-63,6, a s dodatkom gljive G. lucidum bitno se smanjila, na 43,64-50,5. Dodatak gljive također je povećao intenzitet crvene i žute boje analiziranih pića. Senzorna kakvoća jakih alkoholna pića s dodatkom G. Lucidum ocijenjen je visokom ocjenom (17,6-18,3), značajno boljom od one destilata korištenih za njihovu pripremu (16,1-16,9).