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NO INHERITANCE

  • Guests: 10
  • Cabins: 5
  • Price Range: $31,700 - $36,000

Base

This yacht is based in the British Virgin Islands.

Yacht Description

NO INHERITANCE yacht is a 54.00 ft long sailboat catamaran and spends the summer and winter season in the British Virgin Islands. It was built by Bali Catamarans in 2023. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 5 queen cabins.

The sailboat features 2 x 80 HP Yanmar Engines -- 1 x 21.5kw Onan Generator engines and a generator.


Accommodation

Guests stay in the 5 queens. Crew are in the twin cabin. If kids will be onboard, crew will offer giving the kids the twin cabin and the crew will take an aft queen cabin.

Captain Only

N/A
Tube: No
Guests: 10
Maxspeed: 10
Draft: 5
Cruising Speed: 8
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2023
Turnaround: 48 hrs preferred, Inquire for
Cabins: 5
Queen: 5
Showers: 5
Heads: 5
Electric Heads: 5
Jacuzzi: No

Flag: US
Homeport: St. Thomas, USVI
Yacht Permit: 1
Yacht License: 1

Features

BBQ: Yes
AC: Full
Generator: Yes
Internet: Onboard WIFI
Cruising Speed: 8
Max Speed: 10

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: No
Multimedia System: Yes
Nude: Yes
Books: No
Crew Pets: No
Guest Pets: Yes
Camcorder: No
Number Dine In: 10
Ice Maker: Yes
Number Of Dvds: No
Number Of Cds: Yes
Board Games: Yes
Sun Awning: No
Bimini: Yes
Special Diets: Yes
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
YachtNudeCharters: Yes
Hairdryers: Yes
Number Of Port Hatches: 8
Smoking: Not onboard
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: Water Safe
Generator: Yes
Inverter: Yes
Hammock: No
Windscoops: No

Price Details

Price from: $31,700

High season rate: $36,000

​BVI COMPLIANCE FOR THE 2023/2024 SEASON:
Cruising Grounds: ​​British Virgin Islands & U.S. Virgin Islands
​Pick Up/Drop Off: St. Thomas or Tortola
Yacht: BVI-Based
Crew: Permanent Annual Work Permits
​BVI Customs & Cruising Permit Fees: Included


GENERAL NOTES:
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
MINIMUM NIGHTS: 3

HALF-BOARD OPTION:
Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$31,700 | 3@$32,050 | 4@$32,400 | 5@$32,750 | 6@$33,100 | 7@$33,450 | 8@$33,800 | 9@$34,150 | 10@$34,500

LOCAL FARE OPTION: Includes 7 breakfasts, 5 lunches & 6 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$31,850 | 3@$32,275 | 4@$32,700 | 5@$33,125 | 6@$33,550 | 7@$33,975 | 8@$34,400 | 9@$34,825 | 10@$35,250

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year's weeks.

CHRISTMAS/NEW YEARS: 7 night minimum, VIRGIN ISLANDS
CHRISTMAS 2024: 1-10 pax $44,000
NEW YEARS '24/25: 1-10 pax $45,000

**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**

Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver


Layout

Water Sports

Dinghy Size: 14' East Marine Luxury
Kayaks 1 Pax: No
Kayaks 2 Pax: No
Dinghy Hp: 60hp
Floating Mats: Yes
Dinghy Pax: 8
Swim Platform: Yes
Water Skis Adult: No
Boarding Ladder: Stern Sugar Scoops
Water Skis Kids: No
Sailing Dinghy: No
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: 8
Scurfer: No
Underwater Video: No
Wake Board: 1
Paddleboard: 2

Crew

Crew Information

Captain

Chef/First Mate

Captain: Eric Warner

Eric Warner

The ocean has always been a passion of mine, so I have designed a life on it! I bought my first boat with a close friend in 2016. Our Cantola 34’ was a trimaran that would race between my hometown of Santa Barbara and the one of a kind Santa Barbara Channel Islands National Park. Often ferrying surfboards, dive gear, and a dozen friends, we would take trips rain or shine to catch the best conditions at the islands. Naturally, this led to more boats and crewing local charters as part time work. Sharing the outdoors with others has always been easy with sailing, but to reach a larger audience I also spent years volunteering with outdoor education groups for kids and young adults. In 2020 I began phasing out of my job as a carpenter to pursue sailing further afield. After sailing a variety of yachts across oceans, for deliveries and for fun, I bought my second boat with the love of my life in 2022. Madison and I found our 42’ Albin Nimbus laid up in a boat yard in Nova Scotia, Canada. Our adventures took us down the East Coast and eventually offshore to the Lesser Antilles. 

I hold a USCG Masters License and, as a captain, I want to share the joys of sailing with others in a fun and safe environment. I am a waterperson and derive immense joy from diving, wing foiling, and sailing. Ashore, I check in to island time and love to eat my way across town and check out local events. I have a life off the boat too. Time on land is spent visiting family across the US, taking off on rock climbing/mountaineering excursions, and crafts like brewing, wood working, and music. I have sailed throughout the Eastern Caribbean, all the Hawaiian islands, and much of the Pacific Coast of North America. Of all the areas I have sailed, I have found the Virgin Islands to be absolutely idyllic. I would love to share them with you!

Madison Hite

My favorite way to get to know someone is over a shared meal. Growing up in the Midwest, my family communed over holidays and special events with big, good food as the centerpoint. Between sharing time in the kitchen with a large family and picking food fresh from the garden, food was a cornerstone of my upbringing.

When I moved to the West Coast at 18, I found myself naturally creating this wherever I landed. Initially, this looked like cooking for nanny clients and working with a holistic nutritionist serving pop-up dinners. Over time, as my career in management took me further from the kitchen, I started hosting themed dinners for friends, cooking my way through different cookbooks and cuisines that intrigued me. This led me to working for a catering company where I really got to hone my skills in a professional setting. While I loved the creativity and total immersion in food, I also wanted to feed my adventurous side…

Eric and I got a wild hare and decided it was time to pursue the dream of cruising full time. So we sold everything, bought a boat, and started sailing! We began in Nova Scotia, CA, sailing down the east coast of the US and then finally through the Caribbean down to Trinidad. Throughout this time, I had more space than ever to dive into my hobbies. While of course that largely meant walking through any grocery store or open air market I could find and tasting new things along the way, it also meant more time for play! Some of my favorite things outside of the galley are snorkeling, rock climbing, stand up paddle boarding, hiking, swimming, drawing, playing ukulele, tattooing, trying to wingfoil, and reading.

While this might make me sound busy (which I can be!), I also find few greater joys than tying a float out behind the boat, sipping a cocktail, and taking in the beauty of the places I get to call home. “Il dolce far niente”, which means the sweetness of doing nothing in Italian, is also such a beautiful part of being in stunning places with good company.

I look forward to sharing the magic of these islands with you and yours.


Menu

Breakfast


Lox Bagel Platter - A spread of fresh bagels, lox, cream cheese, and a variety of toppings. Side of fresh fruit.


Lemon Ricotta Pancakes - Served with lemon curd and powdered sugar. Side of sausage and dressed greens.


Crepe Station - Warm crepes served with sweet and savory fillings to assemble as you please!


French Omelets - Soft scrambled eggs with gruyere and fresh herbs. Side of bacon and dressed greens.


Eggy Avocado Toast - Toasted boatmade bread with fresh avocado, pickled onion, soft boiled egg, and fresh herbs. Side of bacon and fresh fruit.


Fresh Cinnamon Rolls - Boatmade sticky cinnamon rolls with cream cheese frosting. Side of sausage, yogurt, and fresh fruit.


Power Fruit Bowls - Blend of fresh fruit, greens, and a protein topped with seasonal fruits and boatmade granola.


Lunch


Chicken Caesar Salads - Romaine lettuce with caesar dressing topped with grilled chicken and parmesan crisps.


Ahi Poke Bowls - Soy marinated ahi tuna served on a bed of rice with pickled veggies, seaweed salad, and edamame.


BLTA - Classic bacon, lettuce, tomato, and avocado sandwich with a homemade garlic aioli.


Jerk Wrap - Jerk chicken, pineapple salsa, fresh and roasted veggies served with a spicy mayo.


Bang Bang Shrimp Tacos - Creamy and spicy shrimp tacos topped with mango salsa and avocado crema.


Crispy Tofu Salad - Crispy tofu served on an asian cabbage slaw. Topped with crunchy wontons, edamame, and sesame seeds.


Elote Nachos - Tortilla chips topped with cotija, shredded pork, crema, corn, cilantro, peppers, and pickled onions.


Dinner


Sticky Lemon and Date Chicken - Crispy chicken thighs prepared with preserved lemon and dates. Served with tabbouleh, herby labneh, and pita.


Jammy Tomatoes with Pork - Pork Tenderloin and confit tomatoes. Served with roasted broccoli and fresh baked focaccia.


New York Strip - Seared steak served with a demi glaze, rosemary garlic mashed potatoes, and broccolini.


Miso Glazed Catch of the Day - Miso and sake broiled fish served with garlic bok choy, tropical fruit, and coconut white rice.


Grilled lobster with Chimichurri - Grilled lobster tail topped with a cilantro and parsley chimichurri. Served with roasted tahini carrots and smashed potatoes.


Saag Paneer - Indian spiced stewed spinach with cheese. Served with curry seasoned pumpkin, garlic naan, and jasmine rice.


Appetizers


Bacon Wrapped Dates Glazed with Balsamic


Warm Olives with Citrus and Herbs


Charcuterie Platter of Assorted Cheese, Cured Meats, Seasonal Fruit, and Roasted Nuts


Baba Ganoush with Crispy Pita and Fresh Vegetables


Caprese Salad Skewers


Fresh Made Tortilla Chips and Guacamole


Blistered Shishito Peppers


Flat Bread with Seasonal Produce, Cheve, and Fresh Herbs


Ahi Tuna Hand Roll with Nori and Sesame Dipping Sauce


Desserts


Caribbean Rum Cake


Chocolate Chip Cookie Ice Cream Sandwiches


Fruit Galette Served with Vanilla Ice Cream


Fresh Tiramisu


Flourless Chocolate Cake Served with Fresh Whipped Cream


Seasonal Flavors Semifreddo


Margarita Pie with a Graham Cracker Crust


Creme Brulee with Orange and Cinnamon


Strawberry Shortcake Served with Fresh Whipped Cream


Oven Baked S’mores


Chocolate Covered Coconut Butter Filled Dates


Panna Cotta with Passion Fruit


Cocktails


Caribbean Rum Punch


Classic Old Fashioned


Jamaica Sangria


Fresh Herb Clarified Margarita


Passion Fruit Gin and Tonic


Pina Colada


Bloody Mary


Ti Punch


Jungle Bird


Non-Alcoholic


Fresh Lavender Lemonade


Turmeric Tonic


Boatmade Shrub Mocktails


Fruit Smoothies


Boatmade Chai


All meals can be made with vegan and/or gluten-free substitutions when given advance notice.


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