Capt. Tommy Thompson's Saltwater Angler's Guides

Wild Buck Whiskey is all about Natalie and Kevin Goff’s excellence in small-batch whiskey making!

The backwoods between Weeki Wachee and Chassahowitzka are mostly known by folks visiting the 31,000 acre National Wildlife Preserve in hopes of spotting a Whooping Crane or a manatee.  This Preserve is huge, and the general impression, at least to passers-by, is that there’s no “civilization” west of US19.  That’s not the case, especially in terms of whiskey-making!

Historically, I suspect that lots of whiskey was made in these woods.  Of course, it wasn’t done so legally.  However, Kevin and Natalie Goff, owners of Wild Buck Whiskey, are operating their “still”, adhering to all the rules set forth by local, state and federal authorities.

The hand-hammered copper still at Wild Buck is where the small batches of whiskey are distilled.

Rye whiskey must be aged in new oak barrels

It takes lots of love and diligence to make good whiskey, and Kevin and Natalie are dedicated to creating a quality product, in small batches.  This is a whiskey made for sipping and just a splash of spring water or an ice cube will bring it to life in your glass.  Made from natural ingredients and pure Florida water, their rye whiskey can be found at finer restaurants, bars and liquor stores.  But don’t expect to find a case or more than a few bottles at your local retailer as the rye whiskey has been in high demand since winning several awards.

And stand by….Wild Buck’s Rum will be available in early 2016.  It’s made for sipping, too. So don’t even think Cuba Libre!

Natalie and Kevin Goff, escapees from busier parts of Florida, are extremely proud of their products.

BeckyJack’s Food Shack
8070 Cortez Blvd.
Weeki Wachee, FL

Whether you’re coming back from fishing at Bayport or Hernando Beach, watching the Mermaid Show at Weeki Wachee Spring State Park, or just driving down US19 in Hernando County, a stop at BeckyJack’s Food Shack is a “must”.  Yes, the joint is truly a shack, and it’s only open Wednesday thru Sunday (Noon ’til 8PM), but you can expect some excellent food there.  The house specialty is the “crunchy fish”, coated in corn flakes and almonds and fried to a golden, crispy finish.  If you’re “sorta hungry”, order the sandwich, but if you’re a big eater, try the crunchy fish platter with a side of their famous bean salad.

There’s a good chance you’ll have a short wait for a table at Beckyjack’s

The Crunchy Fish platter is worth the wait–and it’s a bargain at only $9.  They’re also famous for their hamburgers and Reubens.

The interior at BeckyJack’s is eclectic, fun…and even a bit over the top!

The Saltwater Angler’s Guide to Tampa Bay and Southwest Florida is now available!

It’s been a long time coming, but the University Press of Florida has just released my second fishing book.  If you’re a native and wanting more information on the Gulf of Mexico coastline from Chassahowitzka to Chokoloskee, you need this book.  If you’re planning to winter in Florida, you need this book.  Everyone needs this book. The Table of Contents is outlined below.

To order, simply click on the link on the sidebar to the right of this page and you’ll be taken to Amazon.com.  Thanks–and enjoy!

Part One–The Destinations

1.  Tampa Bay and Southwest Florida

2.  The Upper Suncoast-Hernando and Pasco Counties

3.  Tarpon Springs and North Pinellas County

4.  St. Petersburg and the Pinellas Peninsula

5.  Old Tampa Bay, Tampa and The Bay’s Eastern Shore

6.  Manatee and Sarasota Counties-The Gateway to Tropical Florida

7.  Charlotte Harbor and Her Gulf Islands

8.  Fort Myers, Estero, Sanibel and Captiva

9.  Naples, Marco and The Ten Thousand Islands

Part Two–Practical Matters

10. It’s All About The Fish…

11. …And How to Catch Them