Clarkville Crimson – Bloody Butcher Red Corn Whisky

A one-off, hand-grown red corn whisky made in Christchurch with rare Bloody Butcher corn and aged in European oak.

Clarkville Crimson is New Zealand’s first whisky made from Bloody Butcher red corn. This limited-release whisky is part of Herrick Creek’s Heritage Series, handcrafted from 52% red corn and 48% Canterbury malted barley.

The red corn was grown from hand-propagated seed, planted and harvested entirely by hand in Clarkville. Aged in both new European oak and small American oak barrels, the result is a robust, grain-forward whisky with a rich, earthy profile and subtle spice.

Distilled and bottled in Christchurch, this one-of-a-kind whisky is a true labour of love - an expression of local agriculture and hands-on craftsmanship.