Carboy Winery is a unique Colorado winery, working hands-on with vineyards and winemakers from around the world. We source high-quality grapes, juice, and single-varietal wine that is then vinted, blended, and aged to craft our select brand of Carboy Wines.

History of Carboy Winery at The Gold Pan Saloon

In 1859 thousands of gold seekers flocked to Colorado, taking part in one of the greatest gold rushes in North American history.  In 1861 on this very site, a tented structure known as Long’s Saloon opened for business as a local watering hole to thirsty miners with the permanent building being erected in 1879.  In one form or another, The Gold Pan Saloon has stood for over 14o years playing host to gunfights, outlasting Prohibition, and boasting the longest continuous liquor license west of the Mississippi.  Today, locals and visitors alike come for the camaraderie, to tell a few ski stories, listen to music, and enjoy some food and libations. Now, the Gold Pan adds another chapter with the addition of Carboy Winery, a unique Colorado winery offering a selection of select Carboy wines in bottle and on TAP!  So come in and enjoy a piece of Breckenridge history. &





Patric started his winery career washing dishes at Breckenridge Brewery and spent a couple years bottling and kegging beer for 2 years before helping build and operate the largest winery in Colorado. There, he studied how to craft the highest rated wines in Colorado as well as Sparkling and Methode Champenoise under Wine Enthusiast’s 40 under 40 influential Winemaker. Patric then went on to open and help manage production and harvests in Austin, TX in 2015, utilizing fruit from the Hill Country and around Lubbock TX. He now operates Carboy Winery at the Gold Pan Saloon, bringing a network of Colorado grower’s and alternative packaging expertise to Carboy Winery, and pairing it with the team’s over the top hospitality.


Tyzok Wharton was living in New York City when he had first stumbled upon a deep and abiding appreciation for craft beverages and their culinary counterparts.  In 2005, drawn by San Francisco’s epicurean culture, he had moved west and discovered a knack for winemaking and a propensity for fine cuisine.  The intervening eleven years have seen him crushing and cellaring at various urban wineries throughout the Bay Area, as well as a stint in the Mendoza district of Argentina.  In 2010, Tyzok helped launch Bluxome Street Winery of San Francisco.  He is excited to have relocated to Denver in 2016, to join the Carboy Winery Family.  Where, drawing on his foodie inclinations, an Army-trained logistical eye and extensive experience with optimal fruit sourcing, he’ll be a part of a team that produces the most palate-pleasing and food-friendly wines possible.


Kevin grew up in the mountains west of Denver and is a 4th Generation Colorado native.  He is a true jack of many trades and has a strong entrepreneurial spirit.  He is a certified Sommelier and his 20 years experience in the restaurant industry is marked by stints at many fine dining, resort, and private club establishments.  His background also includes time served as a regional sales/marketing manager for a action sports company where he was able to apply his Kinesiology background and hone his skills for sales and marketing.


Mackenzie, a Denver Native, found her passion for wine after finishing her professional soccer career at the University of Arizona. While traveling in New Zealand, she had her first true exposure to the world of wine and fell in love. She spent a year on the South Island of New Zealand working for Waimea Estates, then brought her experience back to Colorado and has been entrenched in the local wine industry as a certified Sommelier, working in sales and marketing, and as a cellar assistant over the last three years. She is presently continuing to hone her craft as an enologist through her studies at  UC Davis’s renowned winemaking program. Her passion lies in bringing the community together over a heavenly glass of wine.


Scott began his professional cooking career working part-time as a way to earn extra money to pay for college.  After graduating from West Virginia University with a B.S. in Wildlife and Fisheries Resources, Scott realized he enjoyed cooking animals much more than managing them.  After graduation, Scott worked his way up through the ranks of several restaurants in his native New Jersey.  After a job at the Trump Plaza Hotel and Casino in Atlantic City, he followed his dream to live out west and landed in Denver in 1996.  Scott honed his high volume skills as a Sous Chef at the Wynkoop Brewing Company, before heading to the venerable Barolo Grill.  Here, Scott was given the opportunity to learn the art of pastry and desserts. During his tenure, Scott served as Pastry Chef as well as Chef de Cuisine.  During a trip to Italy’s Piemonte in 1998 Scott fell in love with the sincerity and simplicity of Northern Italian food.  On subsequent trips to Italy and other European countries he had the unique opportunity to meet with food and wine producers and was privileged to some of the best meals of his life.  Sourcing artesian products and working with the finest seasonal ingredients became the backbone of his cooking. Scott has also trained as a sushi chef and spent time behind the burners at both the California Café and Sushi Den. In 2013 he was tasked with rejuvenating the long-standing Angelo’s Pizzeria in Denver. Preserving old house favorites and adding new touches proved to be a great success as Angelo’s Taverna was reborn.  A second Angelo’s and Carboy Winery followed, both showcasing Italian classics with modern sensibilities.


Eventually, she accepted a position at Carboy Winery’s sister operation, Angelo’s Taverna, which quickly turned her at-home curiosity for wine and cuisine into a career goal. She is excited to grow her knowledge and share her enthusiasm for hospitality, pairing wine and cuisine, and the science of winemaking and viticulture.