Ed Hamilton & Co.

WHISKEY BUSINESS

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2014

Rates Per Week

Crew Profiles

Specifications

Sample Menu

Breakfast

Blueberry, pecan, cinnamon apple or banana’s foster pancakes with fresh whipped cream and sausage

Avocado toast layered with a poached egg, tomato cilantro salsa & feta cheese

French toast casserole with fresh whipped cream, caramel drizzle, crispy bacon and fresh fruit

Traditional benedict with hollandaise sauce and southwest homestyle potatoes

Crepes stuffed with sweet cream ricotta and raspberry drizzle, fresh fruit and crispy bacon

Crustless quiche with ham, gruyere cheese, peppers & onions, fresh salsa and avocado drizzle

Vanilla bean Greek yogurt served with granola and fresh fruit (available every morning)

Lunch

Ahi Nachos with spicy chopped Thai salad

Greek salad with salami, ham & assorted cheeses (or chicken) with Greek feta dressing & garlic crostini

Ham & brie croissant with raspberry Jam & fresh spring mix & sweet potato fries

Carnitas or shrimp tacos with pineapple salsa, jalapeno slaw topped with lime aioli sauce

Blue or pimento cheese stuffed angus beef burger with bacon, tomato, onion and chipotle mayo with loaded potato salad

Tuna stack with nectarine, feta & cucumber salad

Roast beef & pepper jack sliders served with pub chips

Individual “made to order” pizza on Naan bread with choice of veggies, meats & cheeses, served with side salad

Bang bang shrimp with coconut rice & sauteed veggies

Buffalo chicken sandwich on Kaiser roll with lettuce, tomato & ranch dressing, served with shoestring potato fries

Cheesy chicken melts served with broccoli salad

Grilled chicken Caesar salad served with fresh parmesan and garlic crostini

Hors d’oeuvres

Caramel apple & brie skewers with caramel drizzle

Tomato crostini with whipped feta & fresh basil

Stuffed mushrooms with crab, parmesan & ricotta

Baba Ganoush with warm pita bread & Greek olives

Sundowner TexMex trio of guacamole, salsa & bean dip served with tortilla chips

Quinoa zucchini parmesan fritters served with tomato salsa

Smoked salmon with capers, red onions & dill, served with garlic crostini

Mediterranean 5- layer dip with hummus, aloette cheese, feta, cucumbers and tomatoes, served with pita chips

Charcuterie board with cured meats, assorted cheeses, olives, almonds & apples

Italian sausage & cream cheese stuffed baby peppers

Dinner

Honey bourbon salmon over creamy smoked gouda grits, served with mixed greens, apples, almonds & gorgonzola with wild Canadian raspberry vinaigrette dressing

Jerk chicken with Caribbean rice and mango salsa Shrimp & pineapple skewers with Jasmine rice

Spaghetti with homemade Italian gravy made with meatballs, brats, Italian sausage & tomato sauce, served with spinach salad, fresh strawberries, goat cheese and toasted almonds, red wine vinaigrette

Creamy Tuscan shrimp served over linguine with mix greens, nectarines, pistachios, feta cheese & champagne vinaigrette

Braised short ribs served over creamy garlic mashed potatoes with roasted brussels sprouts

Mussels with spicy tomato bacon broth & garlic toasted French bread

Seared salmon served with creamy dill sauce, braised carrots & Greek cucumber salad

Creamy parmesan chicken with angel hair pasta & almond green beans

Lobster risotto with watermelon, cucumber salad

Prosciutto wrapped pork tenderloin with apple chutney, crispy potato stacks & parmesan roasted brussels sprouts

Filet of beef with mushrooms & red wine reduction served with garlic roasted potatoes & asparagus

Cajun crab cakes with remoulade sauce served with garlic mashed potatoes & corn Maque Choux

Macadamia nut crusted Mahi served with pineapple salsa, jasmine rice & sauteed zucchini

Parmesan & pecan crusted grouper served with butternut squash risotto and haricot verts

Parmesan shrimp scampi pasta served with spring mix salad, tossed with pine nuts, apples, feta cheese & raspberry vinaigrette

Dessert

Dutch apple pie with white chocolate butter Caramelized nectarines with vanilla bean ice cream

Bailey’s chocolate mousse with whipped cream & raspberries

Mini cheesecakes with salted caramel sauce

Chocolate crepes with orange cream cheese filling

Black cherry tarts with vanilla bean ice cream

Chocolate molten lava cakes with dolce de leche ice cream and caramel drizzle

Not Yo Momma’s Banana Pudding Chocolate caramel Carmelitas Panna Cotta

Additional Rate Information

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: 6 inquire for less
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost

If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

SLEEP ABOARD Sleep aboard the night before charter dates. Available for $1,200. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense. EXCLUDES: Christmas and New Year’s weeks.

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@$14,700 3@$15,050 4@$15,400 5@$16,000 6@$16,600

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@$14,850 3@$15,275 4@$15,700 5@$16,375 6@$17,050

CHRISTMAS/NEW YEARS: 7 night minimum, VIRGIN ISLANDS
CHRISTMAS 2021: 1-6 pax $19,000
NEW YEARS 2021/2022: 1-6 pax $21,000
New Year’s must start no earlier than 12/28
Christmas must end no later than 12/27

Additional Rate Information

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Winter 2021 to 2022 Inclusive $15,000 $15,500 $16,000 $16,750 $17,500
Summer 2022 Inclusive $15,000 $15,500 $16,000 $16,750 $17,500
Winter 2022 to 2023 Inclusive $15,000 $15,500 $16,000 $16,750 $17,500

Additional Rate Information

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: 6 inquire for less
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost

If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

SLEEP ABOARD Sleep aboard the night before charter dates. Available for $1,200. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense. EXCLUDES: Christmas and New Year’s weeks.

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@$14,700 3@$15,050 4@$15,400 5@$16,000 6@$16,600

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@$14,850 3@$15,275 4@$15,700 5@$16,375 6@$17,050

CHRISTMAS/NEW YEARS: 7 night minimum, VIRGIN ISLANDS
CHRISTMAS 2021: 1-6 pax $19,000
NEW YEARS 2021/2022: 1-6 pax $21,000
New Year’s must start no earlier than 12/28
Christmas must end no later than 12/27

Location Details

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Tippee & Wade are no strangers to the water or to entertaining friends and family. And they are very excited to be on the Caribbean charter scene! There is nothing they are more passionate about than watching friends and family enjoying their Lagoon 450F and making memories.

Their motto is “Dream it. Then do it”. And that’s exactly what they are doing. Both have an entrepreneurial spirit and love the challenge of a new adventure. They both retired early from the corporate world after 30 years and immediately started an online business and began to execute on their dream of owning a catamaran and chartering in the Virgin Islands. Both love to travel, but the Virgin Islands stole their hearts a few years prior when they were married on St John, so this is where they decided to execute their dream!

A funny story they tell is that when they met, Wade was an “all power” toy aficionado. He owned several “power toys” including a power boat. Tippee had developed a passion for sailing in her 20’s while sailing off the beach in Sullivan’s Island, South Carolina. And she preferred the quieter art of sailing versus power. When first asked about sailing, Wade’s response was “I don’t sail, I like power and speed”. That all quickly changed when Tippee planned their first sailing adventure off the coast of South Carolina. He loves to shut off the engines on their lagoon 450F and just listen to the wind. And as they say “the rest is history”.

Wade and Tippee have five children, ranging in age from 20-30 years old. Four daughters and one son. They also have three grandchildren. When they aren’t sailing or traveling, spending time with them is their favorite thing to do. They also love to fish and Tippee usually catches the biggest fish! But Wade is ok with that as long as it’s something she can cook for him.

Tippee’s love of cooking was inspired early in her life by friends and family who shaped her culinary talents. She continues to actively educate herself and learn new flavors and techniques in her culinary art. Her famous pasta with Italian Gravy is a frequently requested item from friends and family.

Wade has always loved the water, owning boats since college. Since falling in love with sailing, he has been actively educating himself on both the art of sailing and has received his captain’s license. Wade is an avid DIY’er and has ample opportunity to use his talents on the boat.

Whiskey Business also has a third crew member. He’s a four legged crew member who greets guests and enamors them with his piercing blue eyes. “Bo”, part husky and part gray hound was rescued by Tippee when he was three months old and is very emotionally intelligent! He’s never met a stranger and he might just be your favorite crew member. “Bo” can be boarded upon request.

Tippee & Wade believe that experiences and adventures are the best gift you can give your family and friends. And they love being part of helping others make memories to last a lifetime. They look forward to helping you and your family or friends make amazing memories on Whiskey Business!

****CREW HAS BEEN FULLY VACCINATED FOR COVID-19****

Title Name Nation Born Languages
Captain Wade Phillip Ball USA 1968 English
Crew Tippee Ball USA

Captain

Wade Ball

Chef/First Mate

Tippee Ball

Accomodation

Electric Heads 3

Ammenities

Ac Full
Hair Dryer Yes
Generator Yes
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 45.7
Pax 6
Cabins 3
Year Built 2014
Guest Smoke Aft sugar scoops only
Guest Pet No
Children Allowed Yes
Min Child Age water safe - bring life vest

Leisure

Dinghy 11.5'
Dinghy Hp 15hp
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube No
Scurfer No
Wake Board No
1 Man Kayak No
2 Man Kayak Yes
Float Mats No
Games Beach No
Fishing Gear Yes

Other Specs

Beam 25.7 Ft
Draft 5.3 Ft
Queen 3
Pref Pickup RH
Turn Around 48, Inquire for 24
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Num Dine In 6
Sun Awning Yes
Hammock Yes
Special Diets Yes
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters No
Inverter Yes
Voltages 110V
Water Capacity 90 gal
Dinghy Pax 4
Kids Skis No
Sea Bob No
Sea Scooter No
Kite Boarding No
Fish Permit USVI ONLY
Swim Platform No
Num Fish Rods Yes
Under Water Cam No
Under Water Video No
Scuba Onboard Yacht offers Rendezvous Diving only
Showers 3
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No
Deep Sea Fish Yes
Sail Instruct Yes

Breakfast

Blueberry, pecan, cinnamon apple or banana’s foster pancakes with fresh whipped cream and sausage

Avocado toast layered with a poached egg, tomato cilantro salsa & feta cheese

French toast casserole with fresh whipped cream, caramel drizzle, crispy bacon and fresh fruit

Traditional benedict with hollandaise sauce and southwest homestyle potatoes

Crepes stuffed with sweet cream ricotta and raspberry drizzle, fresh fruit and crispy bacon

Crustless quiche with ham, gruyere cheese, peppers & onions, fresh salsa and avocado drizzle

Vanilla bean Greek yogurt served with granola and fresh fruit (available every morning)

Lunch

Ahi Nachos with spicy chopped Thai salad

Greek salad with salami, ham & assorted cheeses (or chicken) with Greek feta dressing & garlic crostini

Ham & brie croissant with raspberry Jam & fresh spring mix & sweet potato fries

Carnitas or shrimp tacos with pineapple salsa, jalapeno slaw topped with lime aioli sauce

Blue or pimento cheese stuffed angus beef burger with bacon, tomato, onion and chipotle mayo with loaded potato salad

Tuna stack with nectarine, feta & cucumber salad

Roast beef & pepper jack sliders served with pub chips

Individual “made to order” pizza on Naan bread with choice of veggies, meats & cheeses, served with side salad

Bang bang shrimp with coconut rice & sauteed veggies

Buffalo chicken sandwich on Kaiser roll with lettuce, tomato & ranch dressing, served with shoestring potato fries

Cheesy chicken melts served with broccoli salad

Grilled chicken Caesar salad served with fresh parmesan and garlic crostini

Hors d’oeuvres

Caramel apple & brie skewers with caramel drizzle

Tomato crostini with whipped feta & fresh basil

Stuffed mushrooms with crab, parmesan & ricotta

Baba Ganoush with warm pita bread & Greek olives

Sundowner TexMex trio of guacamole, salsa & bean dip served with tortilla chips

Quinoa zucchini parmesan fritters served with tomato salsa

Smoked salmon with capers, red onions & dill, served with garlic crostini

Mediterranean 5- layer dip with hummus, aloette cheese, feta, cucumbers and tomatoes, served with pita chips

Charcuterie board with cured meats, assorted cheeses, olives, almonds & apples

Italian sausage & cream cheese stuffed baby peppers

Dinner

Honey bourbon salmon over creamy smoked gouda grits, served with mixed greens, apples, almonds & gorgonzola with wild Canadian raspberry vinaigrette dressing

Jerk chicken with Caribbean rice and mango salsa Shrimp & pineapple skewers with Jasmine rice

Spaghetti with homemade Italian gravy made with meatballs, brats, Italian sausage & tomato sauce, served with spinach salad, fresh strawberries, goat cheese and toasted almonds, red wine vinaigrette

Creamy Tuscan shrimp served over linguine with mix greens, nectarines, pistachios, feta cheese & champagne vinaigrette

Braised short ribs served over creamy garlic mashed potatoes with roasted brussels sprouts

Mussels with spicy tomato bacon broth & garlic toasted French bread

Seared salmon served with creamy dill sauce, braised carrots & Greek cucumber salad

Creamy parmesan chicken with angel hair pasta & almond green beans

Lobster risotto with watermelon, cucumber salad

Prosciutto wrapped pork tenderloin with apple chutney, crispy potato stacks & parmesan roasted brussels sprouts

Filet of beef with mushrooms & red wine reduction served with garlic roasted potatoes & asparagus

Cajun crab cakes with remoulade sauce served with garlic mashed potatoes & corn Maque Choux

Macadamia nut crusted Mahi served with pineapple salsa, jasmine rice & sauteed zucchini

Parmesan & pecan crusted grouper served with butternut squash risotto and haricot verts

Parmesan shrimp scampi pasta served with spring mix salad, tossed with pine nuts, apples, feta cheese & raspberry vinaigrette

Dessert

Dutch apple pie with white chocolate butter Caramelized nectarines with vanilla bean ice cream

Bailey’s chocolate mousse with whipped cream & raspberries

Mini cheesecakes with salted caramel sauce

Chocolate crepes with orange cream cheese filling

Black cherry tarts with vanilla bean ice cream

Chocolate molten lava cakes with dolce de leche ice cream and caramel drizzle

Not Yo Momma’s Banana Pudding Chocolate caramel Carmelitas Panna Cotta

Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.