Expanding With Sustainable Wine On Tap And Seltzer Line with Tyzok Wharton of Carboy Winery

Legends Behind the Craft

After leaving the US Army and moving to New York City, Tyzok Wharton discovered a passion for craft beverages and their culinary counterparts. In 2005, he moved to San Francisco and began his winemaking career. In 2010, he helped launch Bluxome Street Winery and in 2016 he relocated to Denver to join the Carboy Winery family. As the Director of Winemaking and head winemaker, Tyzok draws on his artisan and foodie inclinations, Army-trained logistical eye, and extensive experience with optimal fruit sourcing to create the most palate-pleasing and food-friendly wines in Colorado.

Here’s a glimpse of what you’ll learn:

• Tyzok is the director of winemaking and head winemaker of Carboy Winery

• Carboy’s Teroldego named the wine of the year for 2022

• Tyzok’s attraction to wine startups and the challenges they present

• Balancing hospitality and winemaking is a challenge

• Sustainable and cost-saving benefits of using wine on tap

• Carboy Vineyard’s focus on growing into their current locations before exploring new vineyard opportunities

In this episode with Tyzok Wharton

In this episode with Tyzok Wharton, Tyzok talks about his journey into winemaking. What is Carboy Winery’s unique license as a restaurant vineyard and how do they balance winemaking?

Tyzok Wharton is the Director of Winemaking and Head Winemaker at Carboy Winery, he discusses everything from the use of Teroldego grapes in their wine to Tyzok’s journey into winemaking. His experience shifted from San Francisco to Colorado and adjusting to working with cold hearty hybrids.

In today’s episode of the Legends Behind The Craft podcast, Drew Thomas Hendricks is joined by Tyzok Wharton the Director of Winemaking and Head Winemaker at Carboy Winery. He talks about the challenges and rewards of running a startup winery, specifically Carboy Winery in Colorado. Carboy Winery has moved into the seltzer category with its Cold Vines line, which uses surplus Aromella grapes as a base for four different flavors.

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