Preparation:

1. Preheat oven to 400 degrees. Align bacon slices in a  single layer on baking sheet. Bake for 15 minutes, or until the bacon  starts to get crispy. Transfer to paper towels to drain and set aside,  reserving 2 tablespoons of the bacon grease.
2. Add the bacon grease  to a large skillet and heat over medium-low heat, then add onions.  Stir  to coat with the bacon grease. Allow to cook very slowly for  approximately an hour, stirring and scraping any brown/black bits every  5-10 minutes.  Add the garlic about halfway through.
3. Once the  onions are a rich, deep brown color, deglaze the pan with the bourbon or  rum, scraping the pan as the liquid dissolves. Add the remaining  ingredients (except bacon). Stir until a thick glaze forms, around 5  minutes.
4. Add the onion mixture and bacon to a food processor and pulse until coarsely chopped.
5. Use immediately, or refrigerate for up to 7 days in a jam jar or other air tight container.