Inez V

2023 • 6 GUESTS • 3 cabins

Specifications

Length: 52 ft.

Builder: Outremer

Year: 2023

Beam: 26 ft.

Draft: 3.5 ft.

From $22,950 to $28,950 per week

See Price Details for premium holiday rates

Features & Amenities

  • Max Guests: 6
  • Total Cabins: 3
  • Queen Cabins: 2
  • Showers: 2
  • Heads: 2
  • Electric Heads: 2
View Yacht Layout

Comfort

  • Water Maker: Yes
  • Jacuzzi: No

Entertainment

  • Kids Okay: Yes
  • Minimum Age of Kids: 2
  • Internet Access: Onboard WIFI
  • iPod / Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV / DVD: No
  • Board Games: Yes
  • Special Diets: Yes
  • Kosher: Inq
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: On back sugarscoops

Water Sports

  • Dinghy: Yes
  • Dinghy Horsepower: 20
  • Dinghy Pax: 8
  • Wake Board: No
  • Tube: No
  • Knee Board: No
  • Snorkel Gear: 6
  • Underwater Camera: Yes
  • Kayak: No
  • Stand Up Paddle Boards: No
  • Floating Mats: No
  • Jetskis: No
  • Water Skis: Kids (0)

Diving

  • Tanks: No
  • BCs: No
  • Regulators: No
  • Scuba: Onboard
  • Air Compressor: Yes
  • Dive Lights: No

  • Location Details: Note relocation flexibility: We may relocate within the Bahamas upon request (subject to additional fees).
  • Summer Base Port: Marsh Harbor, Abaco Islands
  • Summer Operating Area: Bahamas
  • Winter Operating Area: Bahamas
  • Preferred Pickups: Marsh Harbor, Abaco Islands
  • Other Pickups: Inquire for Others
  • Turnaround: 24 hours Hours
  • Flag: Canada

rates & availability

SEASON PASSENGERS
2 3 4 5 6
Winter 2025 to 2026 $22,950 $23,450 $23,950 $24,450 $24,950
Summer 2026 $22,950 $23,450 $23,950 $24,450 $24,950
Winter 2026 to 2027 $22,950 $23,450 $23,950 $24,450 $24,950
Summer 2027 $22,950 $23,450 $23,950 $24,450 $24,950
Price Details

No price details available.

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

Crew Member

the crew

Leading the company, Captain Jack is a certified sailing instructor for the American Sailing Association, and was named the 2022 ASA Instructor of the Year. With around 100,000 nautical miles under his belt, 5 ocean crossings, international racing and his RYA Yachtmaster, he brings extensive experience from working as a captain and instructor around the world.

Jack’s sailing career began when he crossed the Atlantic aboard the original La Vagabonde monohull with his cousin Riley and Elayna, who had just launched the now ultra-popular YouTube channel ‘Sailing La Vagabonde’. Jack pursued professional certifications, completing his Yachtmaster qualifications in England and working as a skipper for a major flotilla company before transitioning to instruction, where he found his calling.

After gaining experience in the charter industry across multiple continents, Jack founded Vagabonde Adventures. His teaching philosophy centers on maximizing hands-on experience for his students and guests. Jack is passionate about coaching sailors of all levels and consistently works to extract the best performance from both crew and vessel.

Whether sailing across Atlantic passage or leading snorkeling excursions, Jack combines technical expertise with an enthusiasm for sharing his knowledge. His background, from first getting on the helm in his 20s to now becoming an award-winning sailing instructor, gives him a unique perspective on helping others discover their own sailing journey.

Along with Jack we have an amazing group of professional captains you may be lucky enough to sail with.

Sample Menu

*PLEASE NOTE THAT THIS IS A SAMPLE MENU – IF YOU CHOOSE TO ADD A CHEF FOR AN ADDITIONAL COST, THEIR DISHES MAY VARY
 
MENU
BREAKAST
All breakfasts are served with fresh local fruit, coffee, tea and juice
Zucchini fritters topped with crispy bacon, smashed avocado, and poached eggs and a dash of chipotle creme
Lemon mascarpone blueberry pancakes drizzled with raspberry compote and topped with fresh whipped cream and blueberries
Shakshuka topped with freshly sliced avocado and feta cheese
Almond joy overnight oats topped with toasted nuts, flakey coconut and dark carob chips
 
 
 
LUNCH
Caramelized chickpeas and slivered almond with feta and apple salad tossed with homemade honey dijon dressing
Buddha bowl with quinoa, roasted sweet potatoes, kale and a green goddess dressing
Maryland style crab cakes with homemade remoulade sauce
Bang bang shrimp tacos on warm corn tortillas topped with avocado, mango, purple cabbage, spicy mayo, and fresh pico de gallo
Fresh ahi tuna poke stacks with arugula rice base topped with seaweed salad, shredded vegetables and tossed in a honey sesame ginger dressing
 
APPETIZER
Mixed Italian charcuterie board with salami, prosciutto, grapes, a spread of breads and crackers, honey and jam, pears, apples and olives
Tomato basil bruschetta and grilled halloumi on top of toasted french bread brushed with olive oil
Goat cheese, acorn squash, crispy prosciutto with a balsamic glaze on crackers and phyllo dough cups with brie cheese and raspberry jam
Fresh spring rolls with rice noodles, tofu, avocado, herbs, and mango – paired with peanut sauce for dipping
 
DINNER
Butternut squash risotto with fresh scallops, crispy sage, shitake mushrooms and mandolin zucchini
Jerk spiced Mahi Mahi over coconut rice with mango salsa and a bell pepper curry sauce
Honey soy chicken thighs over leek puree with balsamic brussel sprouts
Orzo topped with sautéed summer squash, chickpeas and zucchini with butter garlic prawns all on top of fresh lemon dill yogurt and grilled halloumi
Homemade lobster bisque with toasted croutons, pine nuts, sauteed leeks and chunks of fresh lobster
 
DESSERT
Almond flour dark chocolate sea salt tart
Lemon curd baked filo dough cups topped with fresh mint and raspberries
Frozen berry yogurt bars
Hazelnut butter and coffee meringues
Lemon pistachio cake with raspberry coulis

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CLIENT INQUIRY

Whether you’re exploring options or ready to plan your escape, we’re here to make the process effortless.

Contact Us

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or call us at 1 (407) 922-9696