NO INHERITANCE

2023 • 10 GUESTS • 5 cabins

Specifications

Length: 54 ft.

Builder: Bali Catamarans

Year: 2023

Beam: 29 ft.

Draft: 5 ft.

From $34,000 to $38,000 per week

See Price Details for premium holiday rates

Features & Amenities

  • Max Guests: 10
  • Total Cabins: 5
  • Queen Cabins: 5
  • Showers: 5
  • Heads: 5
  • Electric Heads: 5
View Yacht Layout

Comfort

  • Water Maker: Yes
  • Jacuzzi: No

Entertainment

  • Kids Okay: Yes
  • Minimum Age of Kids: Water Safe
  • Internet Access: Onboard WIFI
  • iPod / Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: Yes
  • Special Diets: Yes
  • Kosher: Yes
  • # Dine In: 10
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Not onboard

Water Sports

  • Dinghy: 14' East Marine Luxury
  • Dinghy Horsepower: 60hp
  • Dinghy Pax: 8
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: Yes
  • Snorkel Gear: 10
  • Underwater Camera: No
  • Kayak: No
  • Stand Up Paddle Boards: 2
  • Floating Mats: Yes
  • Jetskis: No
  • Other Toys:

    2 Stand Up Paddle Boards
    4 Sublue Sea Scooters
    2 Subwings
    1 Kneeboard
    1 Wakeboard
    1- 2 Person Inflatable Kayak
    Snorkeling Gear
    8’ X 7” Pop Board
    Bean Bags, Drone
    Board Games
    Beach Games
    4 Yoga Mats
    TRX System & Exercise Bands
    4 Beach chairs
    Fishing Gear

  • Water Skis: Kids (0)

Diving

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

  • Summer Base Port: STT-Foreign Based Unlimited
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Preferred Pickups: STT
  • Other Pickups: Inquire
  • Turnaround: 48 hrs, Inquire for less Hours
  • Flag: BVI

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10
Winter 2025 to 2026 $34,000 $34,500 $35,000 $35,500 $36,000 $36,500 $37,000 $37,500 $38,000
Summer 2026 $34,000 $34,500 $35,000 $35,500 $36,000 $36,500 $37,000 $37,500 $38,000
Winter 2026 to 2027 $34,000 $34,500 $35,000 $35,500 $36,000 $36,500 $37,000 $37,500 $38,000
Summer 2027 $34,000 $34,500 $35,000 $35,500 $36,000 $36,500 $37,000 $37,500 $38,000
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)

the crew

Captain Owen Aschoff
Growing up in Florida, I spent much of my time in and on the water, often accompanying my parents to Florida BASS Federation tournaments, where they served as Directors. My love for the ocean quickly led me to offshore sportfishing, where I started as a mate and gained valuable experience as crew. This passion expanded when I was invited to join a sailboat racing crew aboard a 38’ Hinckley, and it was there that I fell in love with sailing.

During this period, I worked various jobs in the service industry, including bartending, while also touring the U.S. as a drummer for many years. These experiences eventually brought me to the USVI, where my boating career truly took off.

As a 100-ton Inland and 50-ton Near Coastal Master Captain, I’ve spent the last ten years captaining boats ranging from 35 feet to 60’ catamarans, along with many others in between. I’ve had the privilege of racing both Swan 90s and 60m Perini Navis in international mega yacht regattas, experiences that have been instrumental in shaping my yachting career.

After a rewarding season aboard Kasiopeja, I’m now looking forward to a new chapter at the helm of No Inheritance—bringing my passion, experience, and enthusiasm to every charter.

Chef / First Mate Mia Koch
Chef Mia is passionate about creating food that excites, comforts, and brings people together. Originally from Wellington, South Africa — a small town nestled between mountains and vineyards — Mia grew up surrounded by natural beauty and warm hospitality. Her love for the ocean was sparked during family holidays by the sea, and that connection to coastal living has remained ever since.

Mia’s culinary journey has taken her across Asia, where she fell in love with bold flavors, vibrant spices, and the art of using fresh, local ingredients. Her cooking celebrates each ingredient’s unique character, with a focus on simplicity, balance, and flavor that leaves a lasting impression.

With experience catering everything from intimate dinner clubs to festive family gatherings, Mia enjoys crafting personalized menus that reflect the occasion. Whether it’s a celebratory meal or a relaxed lunch on the aft deck, her dishes are designed to be both memorable and meaningful.

When she’s not in the galley, you’ll likely find Mia swimming, snorkeling, or exploring new destinations. Her joy for adventure and love of global cuisine infuse every dish with creativity and heart — making each meal a highlight of your charter experience.

Sample Menu

DAY BREAKServed daily with fresh local fruit, juices or smoothies, coffee, and tea.
Eggs BenedictPoached eggs perched on toasted English muffins, drizzled with velvety hollandaise and served with avocado and your choice of smoked ham or creamy cheese.
French ToastThick, buttery brioche lightly fried and topped with fresh cream, golden honey, and seasonal berries.
Shakshuka BowlsEggs nestled in a spiced tomato and bell pepper sauce, accompanied by fresh crusty bread for dipping.
Quiche LorraineA classic French quiche with smoky bacon and Gruyère cheese baked in a rich, buttery pastry.
Granola ParfaitsLayers of homemade crunchy granola, creamy yogurt, and fresh seasonal fruit served in charming individual pots.
Flapjacks / PancakesSoft, fluffy pancakes stacked high with maple syrup, fresh berries, and a dollop of whipped cream.
Full English / American BreakfastCrispy bacon, savory sausages, golden hash browns, sautéed mushrooms, grilled tomatoes, and eggs cooked to your liking.
Tropical Smoothie BowlA vibrant blend of mango, pineapple, and banana topped with granola, coconut flakes, chia seeds, and juicy seasonal berries.
Cinnamon Rolls & Tropical Fruit PlatterWarm, gooey cinnamon rolls glazed with cream cheese icing alongside a colorful selection of fresh tropical fruits.
 
MIDDAYAsian Ginger Chicken SaladTender grilled chicken tossed with crisp greens, shredded carrots, cucumber, and toasted sesame seeds in a light ginger–soy dressing.
Sesame Tuna Lettuce WrapsSeared sesame-crusted tuna with avocado, tomato, and pickled slaw served in crisp lettuce cups.
Lamb PitaWarm pita filled with spiced lamb, seasonal vegetables, and a cool herb yogurt dressing.
Grilled Chicken & Coconut Rice SaladJuicy grilled chicken paired with aromatic coconut rice, fresh mango, and a tangy lime-chili dressing.
Shrimp TacosSoft tortillas filled with seasoned shrimp, crunchy coleslaw, pickled onions, and a drizzle of cilantro-yogurt sauce.
Fresh Fish PlateFresh catch served with fluffy quinoa and a spicy green papaya salad.
Korean Fried ChickenCrispy, double-fried chicken glazed in sweet and spicy gochujang sauce with a refreshing cucumber salad.
Tofu & Herb Spring Rolls (V)Fresh herbs, rice noodles, and marinated tofu wrapped in rice paper with a ginger-lime dipping sauce.
Vietnamese Rice Paper RollsShrimp, vermicelli noodles, herbs, and crisp vegetables wrapped in rice paper, served with hoisin-peanut dipping sauce.
 
HORS D’OEUVRESFresh Fish CevicheLocal catch marinated in lime with cilantro, red onion, and chili, served with crisp tortilla chips.
Grilled Peach & Tomato SaladCharred peaches with heirloom tomatoes and whipped feta finished with olive oil and basil.
Roasted Golden Beetroot with Whipped BrieEarthy beets paired with creamy brie and honeyed balsamic.
Phyllo Pastry Veggie Tartlet with Goat CheeseFlaky phyllo filled with caramelized onions, peppers, and creamy goat cheese.
Watermelon, Feta & Mint Salad
Leek & Mushroom TartletSautéed leeks and mushrooms baked in puff pastry with cream and thyme.
Caprese SaladHeirloom tomatoes, mozzarella, basil, and a balsamic glaze.
 
MAINPan-Seared Local FishServed with coconut rice, Asian greens, and a miso sauce.
Grilled Caribbean Lobster TailWith quinoa, grilled corn, and chili-lime butter sauce.
Fresh Fish with Creamy White Wine SaucePan-seared fillet with black rice, pea purée, and crisp broccoli florets.
Pork Tenderloin with Romesco SauceJuicy pork medallions with smoky Spanish romesco, roasted baby potatoes, and charred peppers.
Grilled Lemon Butter Chicken BreastServed with seasonal vegetables and a smooth carrot–ginger purée.
Grilled Steak & Parmesan MashRibeye with creamy garlic-parmesan mash, roasted asparagus, and a red wine jus.
Halloumi & Butternut CurryFragrant coconut-based curry with roasted butternut, halloumi cubes, and steamed rice.
Mushroom Risotto with Shredded Lamb & Creamed SpinachRich arborio rice with slow-braised lamb and velvety creamed spinach.
Pan-Seared Salmon with Beurre BlancServed with crispy-garlic potatoes, sautéed greens, and a pickled salad.
 
DESSERTTiramisu CupsCoffee-soaked ladyfingers layered with mascarpone cream and dusted with cocoa.
Mango Crème BrûléeSilky vanilla custard infused with ripe Caribbean mango and topped with caramelized sugar.
Semolina & Orange Cake (Revani)Light citrusy semolina cake with a subtle orange-syrup drizzle.
Chocolate Fondant CakesWarm chocolate cakes with a molten center served with vanilla ice cream or whipped cream.
South African Malva PuddingSticky, spongy pudding served with Rooibos custard and fresh guava.
Mixed Berry Panna CottaCreamy panna cotta topped with fresh local berries and honey.
Pumpkin Pie with CreamSpiced roasted-squash pie served with whipped cream.

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

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or call us at 1 (407) 922-9696