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

In 2014 a group of passionate winemakers and restaurateurs got together and embarked on an endeavor to create a négociant urban winery in the Denver Metro Area. Our mission was to work with other winemakers and vineyards from prominent wine regions from around the world and source the grapes, juice, and wine to make, blend, and age our brand of Carboy wine. In September of 2016, we opened the doors to Carboy Winery in Littleton, Colorado featuring 14 wines harvested from regions in California, Washington, Oregon, Italy, and France. In fall of 2017 in addition to our out of state harvests, we harvested 7 varietals from Western Slope regions in Colorado. Unique to the market, at Carboy Winery you not only can purchase world-class wine in a bottle but also in a one-liter refillable Carboy growler fresh from the tap.





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.