The chestnut tree was introduced in Brazil for ornamental purposes and adapted easily to the country's climate. The most common varieties in Brazil are those that produce purple and yellow fruit. The chestnut fruits have good characteristics for human consumption, but the lack of knowledge and the high astringency of the fruit cause low consumption and are wasted. This study aimed to evaluate the feasibility of producing an alcoholic fermented beverage with the pulp and peel of the yellow chestnut, as well as the characterization of the fruit and pulp. For the production of the beverage, the pulp was triturated in water, added sucrose (chaptalization) until 18°Brix, the addition of the commercial culture of Saccharomyces cerevisiae, and fermentation at 30°C. The yellow chestnut fruit demonstrated a high moisture content of 87.49%; total sugars, 10.16%; protein, 1.33%; ash ,0.96%; lipids, 0.06%; total acidity, 5%; soluble solids, 4.5°Brix; and pH 3.8. The analyzed parameters of the pulp and peel presented similarities with other studies found both in comparison with the purple and yellow peel varieties. There were no significant microbiological counts, the beverage is suitable for human consumption. The parameters evaluated for total, fixed, and volatile acidity showed at 126.67 meq L-¹, 87.50 meq L-¹ and 40.17 meq L-¹, total chlorides 0.2 g/L, dry extract 16.46 g /L, total sugars 52 g/L, soluble solids 9.6 ºBrix, pH 3, and alcohol content 5.2% v/v. The use of the chestnut fruit in the production of alcoholic beverages proved to be a promising alternative for the use of the fruit; however, it is important to carry out further studies to evaluate other formulations and sensory acceptance of the beverages.