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

by Drew Hendricks
Last updated May 10, 2023

Legends Behind the Craft Podcast

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

Last Updated on May 10, 2023 by mark

Expanding With Sustainable Wine On Tap And Seltzer Line with Tyzok Wharton of Carboy Winery 11

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.

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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. 

Resources Mentioned in this episode

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Episode Transcript

[00:00:00] Drew Thomas Hendricks: Drew Thomas Hendricks here. I’m the host of the Legends Behind the Craft Podcast. On this show, I talk with leaders in the wine and craft beverage industry. I am super excited about today’s show. I’ve actually been waiting to talk to Carboy Winery for the last year.

A year ago I interviewed Ashley Leonard on the podcast, so from an event, and asked her what was the most interesting wine that she’s been drinking lately. And she told me about Carboy’s Teroldogo. And since then I’ve been dying to have ’em on the show. Before I introduce our guest today, a brief sponsor message.

Today’s episode is sponsored by Barrels Ahead. At Barrels Ahead, we work with you to implement a one-of-a-kind marketing strategy, one that highlights your authenticity, tells your story, and connects you with your ideal customers. In short, we help wineries and craft beverage producers unlock their stories to unleash their revenue.

Go to barrelsahead.com today to learn. So today I’m super excited. We have Tyzok Wharton on the show. He’s the head winemaker at Carboy Winery in Colorado. How’s it going, Tyzok?

[00:01:16] Tyzok Wharton: Going well. Good morning. Thanks for having me.

[00:01:18] Drew Thomas Hendricks: Oh, thanks for being on. So, gotta just jump right in here. Tell me about Teroldogo.

[00:01:22] Tyzok Wharton: So the 2019 Teroldogo that Ashley was referring to was our first, foray into utilizing that variety that was planted by, one of our growers in 2016, I believe. So I think that was the second leaf, second or third leaf, for that particular modeling of 2019.

And, it’s weather permitting. It’s a pretty remarkable grape, for this particular region. it ripens rather early and we didn’t use a lot of new localists just to try to see, it was our first iteration, so we’re just trying to see how the fruit itself presented itself and, we were quite pleasantly surprised with such young, young vines, of what it led to. Yeah,

[00:02:03] Drew Thomas Hendricks: Yeah. And so it’s typically grown in Portugal,

[00:02:07] Tyzok Wharton: Northern Italy as well,

[00:02:08] Drew Thomas Hendricks: Northern Italy. That’s right. That’s right. Yep. Not a varietal I’m very familiar with.

[00:02:12] Tyzok Wharton: From the Venetta region. Most folks will probably be, more familiar with, Foradori’s version. Elizabeth Foradori does a remarkable, I mean, she’s kind of the OG of the variety.

Okay. but yeah. it’s a beautiful, beautiful grape.

[00:02:26] Drew Thomas Hendricks: So that, I guess that does make a lot of sense though, that the high mountain regions in Italy versus Colorado shares a lot of geographies.

[00:02:34] Tyzok Wharton: Absolutely. And I think the degree growing days, like on the Winkler scale, I believe it’s, zone three or region three. We’re kind of aligned with that grows a Pied monte, growing in three days. in that regard. And so yeah, higher elevation as well.

[00:02:49] Drew Thomas Hendricks: Yeah, definitely want to get into all, because Colorado’s a region I love, I visit Durango all the time, and I’m actually heading to Moscow, Colorado in a couple of weeks here.

We’re going to a ranch, that’s great. This is the pot cattle ranch for a little, agency retreat. So I, yeah,

[00:03:05] Tyzok Wharton: You’ll get to experience the color changes about to occur, right around the corner.

[00:03:10] Drew Thomas Hendricks: Yeah, we’re recording this right now. It’s like the end of September.

We’re honored that you’re interrupting Harvest to be on the show.

[00:03:17] Tyzok Wharton: Yeah, no, it’s we’re about a hundred tons in, we’re fairly small in that respect. I think we’re slotted for about a hundred and 150, 160, so we’ve passed that halfway point, so it’s kinda been a nice pace thus far,

[00:03:29] Drew Thomas Hendricks: Yeah. So as far as you, you have vineyards scattered all around the Colorado region. The last time I drove into Durango, we went through Cortez and there were a couple of wineries there. Can you give us a rundown of, the Colorado landscape?

[00:03:42] Tyzok Wharton: Yeah, so there are regions in Cortez, near Durango.

And then, the western corners as well. but the primary, AVAs or I should say the only two AVAs are West Elks and Grand Valley. So, Grand Valley is situated about 30 miles east of the Utah border and about 240 miles west of Denver. So over, over the past is multiple mountain passes.

 It sits at about 4,800 feet in elevation and it’s planted to, I think about 800, which might be 900 acres at this juncture. to grapevine and then, you know, you have a lot of peaches and tree fruits. That inhabit the area as well. and then the West Elks AVAs is situated, about 90 miles, southeast, of Grand Junction.

So it’s a little bit higher in elevation, about 6,000 feet in elevation so they’re growing a lot cooler climate varieties like the Riesling and Pinot breed. So I’ll go to Pinot Noir as well.

[00:04:41] Drew Thomas Hendricks: Well, now is now the Carboy vineyards. Where are those located throughout those two regions?

[00:04:46] Tyzok Wharton: Primarily at this, solely in Grand Valley. So the Grand Valley Palisade area, where we had recently acquired, a vineyard and The Funk winery, and kind of, renovated it and replanted some new varieties and, to rootstock because a lot of these vineyards that have been planted, you know, decades ago are self rooted.

and Viera has been somewhat of an issue that has reared its head and has been dealt with in phases of replanting. And so, yeah, our vineyards from which we source primarily are the Grand Valley area.

[00:05:18] Drew Thomas Hendricks: And those were self rooted is that because of the freeze or just

[00:05:21] Tyzok Wharton: that’s the way that the vineyards were set up.

Okay, back in the 80s and 90s. A lot of these, vineyards, that we work with presently, yeah. they were not, developed with rootstock in mind, and fluctuates were in fact not an issue. So until more recently in the past, decade.

[00:05:38] Drew Thomas Hendricks: I wonder what started that.

So before we kind of jumped ahead, I got excited to talk about the wines, but I really want to figure out if, this is Legends Behind The Craft. So Tyzok, how did you get into the industry and what drew you to winemaking?

[00:05:51] Tyzok Wharton: Craigslist. Craigslist got my foot in the door. I had relocated from New York City where I just, got outta the military and I was working on Broadway, as an usher and going to school part-time as well, and studying music theory, and creative writing. And, I met a gal who was from San Francisco. She was a San Francisco native. And, she enticed me to move back with her too, to the Bay Area.

And I was very excited about a new adventure.  And so when I landed, I needed work and, I found this ad placed on Craigslist, essentially it was a glorified data entry position at a startup winery, that would source grapes from the lights of, Napa, Sonoma, Paso Robles, Mendocino and custom crushed them in San Francisco.

So it was an urban winery startup called Crush Pad and the founder, Mike Brill. I don’t know how he had acquired this amazing sourcing, but I mean, he was sourcing. We had vineyard sourcing that was just remarkable on that being a CEO out of Santa Barbara, Dr. Crane out of Napa, just really, really great vineyard sites and a multitude of interest in parties and winemakers that were all under one roof. Trying to get this company off the ground. Yeah, I think it launched in ‘ 04 and I sign on in ’05 it was a really remarkable, foot-in-the-door and means by which to cut my teeth, in the industry.

[00:07:08] Drew Thomas Hendricks: Yeah. so you basically just self-taught or did you get to attend classes for winemaking?

[00:07:13] Tyzok Wharton: I’ve had a tremendous amount of, tutelage under many different winemakers. But yes, essentially it’s a lot of trial and error and, it’s been like a unique, journey thus far.

This is my third startup, operation in the past, 17, 18 years. so yeah, it’s kind of been learn as you go. That’s sink or swim, sink or swim.

[00:07:34] Drew Thomas Hendricks: So, being your third startup operation, and the fact that you’ve just kind of gained the knowledge, what advice would you have for someone trying to enter the industry with the route that you took?

[00:07:42] Tyzok Wharton: expect, some obstacles and, digest, set obstacles, and learn. Yeah, I mean, it’s, been a grind for certain, and I often wonder why I, you know, I don’t know if it’s a masochistic, tendency, but these startups seem to be attractive and, they’re a lot of work, as you’re probably keenly aware.

Yeah, they’re a lot of work.

[00:08:02] Drew Thomas Hendricks: Yeah. I mean, the third iteration in wine, something’s, gotta stick. What excites you most about, well, sticking wood?

[00:08:10] Tyzok Wharton: Its wine in general is such a unique product because it’s,

[00:08:14] Drew Thomas Hendricks: Did you grow up in a wine family?

[00:08:16] Tyzok Wharton: Like I certainly did not.

No. No. We were mostly beer and spirits. So my first, kind of aha moment was, in the military where I was stationed in, Fort Stewart, Georgia, and I took a little, you know, it was not far outside of, Savannah, Georgia in Hinesville. And I was in Savannah. I went to a wine bar and, and tasted this, I believe it was a Vranac cabernet outta Northern California.

And it was the first time that it really kind of struck a chord where I was like, oh, this can be a pretty remarkable product. I was so accustomed to other booze. But, yeah, it’s been a wild kind of experience and just throwing myself into these, all these projects and what drew me to Colorado is such a young region, and, certainly growing and trying to figure out what to plant and to react seasonally. Because frost is certainly an issue, in this region, it was exciting to hop aboard something quite new. both in the project and in the region itself.

[00:09:11] Drew Thomas Hendricks: Yeah. So, talk to me about the Carboy winery.

[00:09:14] Tyzok Wharton: So, Carboy launched in 2016. I was recruited to come out and initially, I was just a consultant and, Was going to work from San Francisco. and the project I was working on at that particular time, they started to change their business model and instead of custom crushing in San Francisco, the idea was it was gonna move to Santa Rosa or something like that.

So it was an opportunity for me to, kind of, make my exit. And I had been in San Francisco for about 11 years and that was my second startup winery. And, yeah, it was exciting to see that these guys were impassioned and they had already, a plan in place to, channel which just to sell to wine cuz I know that’s 

If anything I had learned in the past to, you have to be able to sell the product. You can make as, as much as you want, but you have to be able to sell it. So, yeah. Carboy Winery is a unique license in that it’s not, a regular, just a production facility. It’s called a restaurant vineyard license.

And so essentially a portion of the profit has to be, food sales. And so, all four of our locations have, either a restaurant or kind of a small, smaller-scale food operation attached to it. And so, that was a draw to see that okay, there was, logistics in place and a means by which to sell products and so 2016 was launched in Littleton, Colorado, 10 miles south of, Denver proper, suburban area and then we launched, in 2018, a Breckenridge location, and then a couple of years later, a Denver location and then a Palisade location this past May. So it’s been a lot of scaling, so that’s also been a challenge.

A lot of scaling of it, trying to figure how those work, you know, in the midst of the pandemic, the burn rates, and how many cases to allocate to which location is this. it’s been a tricky endeavor, but it’s been exciting and rewarding.

[00:10:54] Drew Thomas Hendricks: Yeah. Absolutely. So four locations in six years, that’s pretty impressive.

[00:10:59] Tyzok Wharton: Yeah. And so the very first year, 2016, we were pretty much just kind of, a custom crush facility in the sense and the ghosting style facility in the sense we would have stuff, custom crushed elsewhere had shipped out, and we would blend them up and aged them on site, that was pretty much the model.

For the first year. We didn’t have the equipment to really process grapes at that time. And 2017 was our first foray into utilizing Colorado, grapes from the Grand Valley as well as West Elks. So we did an experiment and try to find which growers, we wanted to establish, relationships with 

And continue working with them in the future. And so we started with like, I believe it was 14, 14 times, 28,000 pounds of grapes that season. And this season, Colorado, we’re doing 160. So we, we’ve scaled it up a bit, scaled it up a bit since then.

[00:11:49] Drew Thomas Hendricks: Yep. Yeah. Well, 10 tenfold in six years. not too bad.

[00:11:52] Tyzok Wharton: It’s a bit aggressive. It’s a bit aggressive,

[00:11:56] Drew Thomas Hendricks: yeah. So making this shift from San Francisco to Colorado as far as winemaking in the style of grapes, talk to me about that.

[00:12:04] Tyzok Wharton: It’s been challenging. There are a lot of varieties that I was not accustomed to working with.

And in particular, the cold hearty hybrids that were developed in the, like, places like Cornell and, the University of Minnesota. These cold hearty hybrids are remarkably different from a chemistry and analysis standpoint. and the acid-to-sugar ratios are, or it takes an adjustment, I should say, to get accustomed to trying to judge when the appropriate, pinot ripeness is, or when to harvest these grapes. And so that’s been, a really wild ride.

[00:12:37] Drew Thomas Hendricks: Is the, trying to control the acid or trying to figure out the, is it the lack of acid or lack of sugar?

[00:12:44] Tyzok Wharton: It’s a level of acid, to begin with. I mean, you know, between four and six grams of TA is, your usual for vines.

These non, you see, you know, the likes of like 12, 12 grams, per liter of titrated acidity. And it’s, a bit challenging too, yeah, to judge, when to pick based on that. And, we were finding that we’re going pretty heavy on sparkling production. And so using these grapes as the sparkling base seems to be the appropriate, logical choice moving forward based on acid profiles.

[00:13:17] Drew Thomas Hendricks: Okay. Okay. So you kind of, cut your teeth in the urban winery scene. It’s your third startup, and I think your very unique position to actually have the restaurant attached to the winery because there’s so much with the hospitality.

 As you’re growing how do you balance the hospitality and the winemaking?

[00:13:36] Tyzok Wharton: We have a great team. We have a great team and we’ve brought on staff that, some of their sole purposes is to manage the education side and to ensure that the rest of the staff is up to date and knowledgeable about both the region and the standard qualities that, you know, which we would wanna operate under and.

Yeah, it’s been a challenge for sure, especially with the kind of the closing of regular business this past couple of years that was certainly, yeah, our, wine club I think grew, at that time. A lot of people were consuming.

[00:14:08] Drew Thomas Hendricks: Most did. Most did. They’re like, well, no, it’s, but the hospitality in the restaurant, when you have a wine tasting room and you people are tasting it, they like it, they don’t like it, they have their expressions. But if you’re driven by food sales and wine sales in the restaurant, you almost get all that three-tier intel in-house.

[00:14:25] Tyzok Wharton: Oh yeah, absolutely. And we’re self-distributive, so. We have a handful of accounts and restaurants elsewhere, but our wine club, I think presently is, hovering around the 1700 member mark, and three different club levels. And so yeah, we’re trying to keep up with the growth of the club, in general.

And so, we’ve actually, I should have mentioned earlier, we have actually teamed up with a vineyard winery out in Horse Seven Hills in Washington. Oh. Really? Called Alexander Oak Cellars. And so yeah, they planted, I think 30 acres, about 30 acres of vines for us, a couple of seasons ago.

And, they’re custom-crushing. For us, they have been for the past, two seasons. And so, to sustain that growth and on the restaurant side, we do a lot of wine on tap. Yeah. So a lot of the wine that’s processed and produced in Washington is utilized and allocated for a lot of those skews.

So we have, large, bright tanks, if you will, not large, but 300 gallons. Brite tanks that wine will be served from those vessels to multiple bars throughout the facility. So whether it be the tasting room bar or the restaurant bar where wine is being served, right to tap from the tank.

So it kind of we have relied upon the five-gallon, six kegs. And the initial phases behind you there. Yeah. and then those got, kind of got phased out and used only for outside accounts. And so now we’re serving solely from, yeah.

From the right tank. So it’s been beneficial in that respect.

[00:15:51] Drew Thomas Hendricks: What’s the brite tank? I’m not familiar with that.

[00:15:53] Tyzok Wharton: a Bright Tank is just a pressurized, it can handle pressure. Okay. Pressure. So, we use a blend of, it’s nitrogen CO2 blend. I believe it’s 80 and 20. 80% nitrogen, and 20% CO2 to, flush out the wine into the tap system.

[00:16:07] Drew Thomas Hendricks: Yeah. I love to see that there’s like better and better wines on tap and cuz are far more sustainable, especially at rest.

[00:16:14] Tyzok Wharton: Absolutely. it’s sustainable and the added benefit of cost savings on the packaging is remarkable. 

Yeah. I mean, you don’t have to worry about porks and bottles and labels and, all of that and the labor that is, that goes into packaging.  Instead, we’re just transferring the finished product into these, 300-gallon tanks. And the frequency with which we have to do that is lessened, you know, based upon the SKU depletion. Yeah, it’s been interesting experimenting with, how and when to re-up on particular SKUs and that’s certainly been a learning curve. For me. yeah.

[00:16:48] Drew Thomas Hendricks: Oh yeah. Now, as far as the adoption of it, like with the customers, is there somewhat of a learning curve to educate the customers about the wines on tap? Cuz a lot of people. Innately just kind of think that they’re not gonna be as good if they’re on top.

[00:17:01] Tyzok Wharton: I think in the beginning there was a tremendous amount of hesitation, but once, you know, we offer flights a multitude of wine flights from what you choose. And, that becomes educational. And, we also, you know, obviously they have wine on, in the bottle too. And so doing side-by-side comparisons is an eyeopener or a pallet opener, I should say to taste the side-by-side and see, oh, it can be equally, high in quality

[00:17:25] Drew Thomas Hendricks: Now is it between the bottle and the tap, is it pretty apples and apples? Or is there’s always gonna be a slight just because of the bottling?

[00:17:34] Tyzok Wharton: Yes, sometimes, variety dependent, region dependent. a lot of out of the Colorado inventory is put to bottle solely. There’s just not enough, grapes to go around. I think Grand Valley alone is, you know, a little under a thousand acres planted of grapes. And then you have a multitude of wineries vying for these grapes. And so yeah, we’ve preemptively started planting more vineyards, there needs to be a lot more planting to sustain.

To sustain growth. There’s gotta be a lot of vineyards being planted, in the next decade.

[00:18:04] Drew Thomas Hendricks: Yeah, that’s my question. So in the last, like, and you know, since you started, you know, six, eight years ago, have you seen more planting happening and how’s the landscape?

[00:18:12] Tyzok Wharton: Absolutely. Yeah. Absolutely, and obviously, the rootstock is being implemented and there’s been experimentation with his varieties like Teraldago, for instance. And then a lot more of these coldhearted varieties to kind of pat out when there are cold weather incidents that knock out the vinifera vines, Cab Franc used to be the most consistent. I’ve only worked with, as I said, I only have five, vintages under my belt here with this one included. And Cab Franc used to be the great performer and, that last cold snap of 2020 and 21, we had two years back to back just highly, detrimental to some of the vines and they didn’t come back very strong. I mean, in some cases 50%, 60%. And so I think we’ll see a lot more of these cold hog rises being planted.

but when it is a consistent season, when it’s consistent growth, there is, yeah, vinifera here. A lot of the Spanish varieties like Albarino, seem to work quite well. and Syrah when the season permits, quite beautiful fruit, from the valley. but yeah, trying to figure out what, a cold, hearty variety is to plant.

Has been kind of a logistics piece in trying to figure out what works in which microclimates, and in which areas.

[00:19:19] Drew Thomas Hendricks: Yeah. Yeah. As far as the microclimates are Carboy, focusing going forward as far as their vineyards just throughout the AVAs or,

[00:19:29] Tyzok Wharton: Well, that’s to be determined really, we’re presently just trying to, for lack of a better term, grow into our shoes. We’ve grown so rapidly and opened so many locations that it would be nice to come to a point where we get comfortable. Sure, where we’re at before we start exploring, other opportunities of planting elsewhere. So right now we’re, solely, we have, two vineyard sites.

One is planted solely cold-hearted varieties. And the other has, it’s probably a 90% Venere, 10%, cold variety, mix. but yeah, it’s, exciting to work with, varieties like La Francish, Gewürztraminer, and stuff that can handle a little bit colder spot. Our state vineyards are situated further, west, from the mouth of Debe Canyon. So you have the Colorado River that cuts through the Grand Valley. From east to west. And so, the Book Cliff Mountains on the North Bank of the river is a vineyard situated on the south to the south of the river. And so you have that radiant heat from the mountains, and then the cooling effect of that the wind from the Debe canyon, the mouth of the canyon to the east.

And so we’re a little bit cooler as it slopes to the west, our vineyard sites. So we’re trying to figure out what works better in kind of a cooler area. And so stuff like Gewürztraminer and Vin. La Frankish those things seem to survive a little bit more heartily, in that region.

[00:20:49] Drew Thomas Hendricks: Wow. No, that’s interesting. Now I wanna shift one a second while we still have some time, cuz you’ve very few wineries have I seen moved into the Seltzer category and you guys came out with the Seltzer a year ago,

[00:21:00] Tyzok Wharton: Right? It’s grown. Yeah. I’ve actually lost counts since I’ve been here, but I think we’re up to, I wanna say 148, but I should have done, conducted my due diligence on a number of wineries in the region. yeah, it’s, grown drastically.

[00:21:14] Drew Thomas Hendricks: 140. Was that the question? I’m sorry. Well, that was the question Yeah, I’m sorry. I was talking about how you guys have moved into the Seltzer category for a year. Oh, Seltzer. I thought I was gonna, few wineries do I see them also doing seltzer? They’ll do canned wine, but to move into, yeah.

[00:21:31] Tyzok Wharton: And so the idea behind that, as we had kind of a surplus of these, these new varieties. Aromella is a variety I believe was outta Cornell’s very, very aromatic, floral, white variety. And we had a surplus of that. And, the idea was why don’t we dip our toes into that sector, that market? And so, the name is indicative of that.

Origin, the name of the line is called Cold Vines. Yeah. And that the cold hearty Aromella that was the base for that product. We did four different, four different flavors. but yeah, that was definitely an experience, a lot of hiccups in regard to canning and PH and sulfite and all that.

It’s a much different, different beast than just throwing it in a bottle or a keg. 

[00:22:16] Drew Thomas Hendricks: Yeah. Yeah. I love to see that. So how has that category grown for you or done for you?

[00:22:21] Tyzok Wharton: I’m not certain. We’re still trying to, I mean, it’s so new to the market. Our first, production run was last year. And we pretty quickly sold out inventory, but we haven’t distributed heavily we were just trying to market test it and it seems to be doing well. So we did one, and this last production run was, significantly larger.

And so I think we doubled, if not tripled the production size. And so I think this will be our second kind of foray in the testing that see how it does to see, and adjust the volume of production and see if we actually wanna distribute it.

[00:22:52] Drew Thomas Hendricks: Yeah. For all this stuff that you’ve got going on, you’ve gotta be a master of operations, and I know you’re, how to keep that all orchestrated.

[00:23:01] Tyzok Wharton: We have a great team, we certainly have a great team, but it has been, and I love the founder, but sometimes I like to think he has, I like to call it entrepreneurial Tourettes because all these new projects like, Hey, how about we slow down a little bit? Yeah, yeah. But no, it’s been exciting. It’s been exciting and hats off to being able to sustain that kind of, momentum, and inertia.

[00:23:21] Drew Thomas Hendricks: Sounds like he’s thrived in that, though being the third, being the third startup

[00:23:26] Tyzok Wharton: Or I just simply, I’m a glutton for punishment, I guess. yeah. It could be one of those things. I do, nod the hat too, the military being, a driving force and being able to logistically sort out and try to strategize more efficiently.

I think that had I not had some training in logistics and operations of that nature, I don’t think this would’ve been much, much more difficult, much more difficult. But, yeah, certainly.

[00:23:50] Drew Thomas Hendricks: Yeah. This is, you know, Tyzok like this has been great, is there anything you’d like to talk about as we wrap up here and

[00:23:58] Tyzok Wharton: Yeah, I just urge listeners to seek out and try some Colorado wine. I mean, it’s a growing region there. There’s the passion and, just remarkable strides and quality on, both the growing side and production side have been, really, really inspiring.

Just some great folks, a great community of wine growers that have worked hard to really elevate the region as a whole.

[00:24:21] Drew Thomas Hendricks: Yeah. I wish we could get more in California, but I’ll be out in Colorado in a couple of weeks and I’ll certainly be

[00:24:26] Tyzok Wharton: Yeah. Certainly Drinking my share. Yeah. we’ll taste through some stuff. It’ll be great.

Yeah, that’ll be awesome. Well, Tyzok, where can people find out more about you and Carboy Winery? The website would be the easiest, approach. www.carboywinery.com and, social media, Carboy Winery.

[00:24:43] Drew Thomas Hendricks: Well, thank you so much. I know you’re right in the midst of harvest. I’m gonna let you get back at it

[00:24:47] Tyzok Wharton: And thank you for your time.

[00:24:48] Drew Thomas Hendricks: Thank you so much for joining us today.

[00:24:50] Tyzok Wharton: Much appreciate it. Have a great day.

[00:24:52] Drew Thomas Hendricks: You too. Thanks. Cheers.