Fry the bacon pieces in a large pan or wok until crispy. Remove with a slotted spoon, keeping all the fat in the pan.

Add the chopped onions and garlic to the pan, reducing the heat to low and cook slowly until the onions completely soften.

Add the cayenne pepper and paprika and stir well to combine.

Deglaze the pan by adding the whiskey. Increase the heat and cook until the whiskey cooks out completely (evaporates).

Repeat the process with the balsamic vinegar, scraping the bottom of the pan to deglaze. Cook stirring continuously until the balsamic vinegar cooks out completely.

Stir in the maple syrup and cook until the mixture thickens completely and there is little moisture left in the pan.

Add the bacon and set aside to cool a little before blitzing to a smoother consistency in a food processor.

Delicious with strong cheese and gluten-free crackers.