Quick Details

LAGOON 45 CATAMARAN CHARTER
Whiskey Business is a beautiful 45′ Lagoon Catamaran with 3 queen cabins each with private ensuite baths including electric heads, vanity and separate showers. She boasts multiple areas to sit and relax or sip a cocktail and enjoy the cool trade winds and the beautiful blue Caribbean water! She’s available this 2022/2023 season crewed by the outstanding duo Capt. Wade and Chef Tippee Ball. Along with their onboard celebrity, Bo the dog, guest experiences are always exceeded on Whiskey Business!
TOYS: 2 Stand Up Paddle Boards, 1 6-Person Paddle Board, Snorkeling Gear, Floating Mats, 1 2-Person Kayak, 1 Subwing, 2 Fishing Rods & Onshore Games.
CRUISING GROUNDS: British Virgin Islands & U.S. Virgin Islands. BVI customs & cruising permit fees are included in the rate.
BOOKING OPTIONS & AVAILABILITY
*To book a charter we have a 5-night minimum, but feel free to inquire for less.
FULL-BOARD
Includes 7 breakfasts, 7 lunches and 7 dinners, happy hour canapes, standard ships bar and snacks. Meals ashore are additional.
2@$18,000
3@$18,500
4@$19,000
5@$19,500
6@$20,000
CHRISTMAS
7 night minimum
Full-board option only
Guests: 1-6 @ $24,000
Must end on or before 12/26
Please contact us for more information.
NEW YEARS
7 night minimum
Full-board option only
Guests: 1-6 @ $24,000
May not start prior to 12/27
Please contact us for more information.
SLEEP ABOARD
Sleep aboard the night before charter dates. 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.
YACHT WALKTHROUGH
Enjoy all that this yacht has to offer with a detailed and guided walkthrough by the crew!
360º VIRTUAL TOUR
MEET YOUR CREW
Capt. Wade Ball
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”.
Chef Tippee Ball
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.
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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.
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 INTERVIEW
Get to know this crew better with a hosted interview!
DINING WITH CHEF TIPPEE























MENUS
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
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