Heat the olive oil and butter in a medium saucepan over medium heat. Add the finely chopped shallots and cook, stirring occasionally, until softened and translucent (about 3-4 minutes).

Stir in the minced garlic, smoked paprika, onion powder, cayenne pepper, kosher salt, and freshly ground black pepper. Cook for another 1-2 minutes until fragrant.

Add the tomato paste and Saucy Mama chipolata mustard to the pan. Stir well and cook for 2-3 minutes to deepen the flavours.

Pour in the ketchup, Fireball Whiskey, apple cider vinegar, brown sugar, Worcestershire sauce, and Dijon mustard. Whisk everything together until fully blended.

Bring the mixture to a low simmer. Reduce the heat to low and let it cook gently for about 15 minutes, stirring occasionally. This allows the flavours to meld and the sauce to thicken slightly.

Taste the sauce and adjust seasoning as needed add more cayenne for heat, more brown sugar for sweetness, or salt and pepper to balance.

Remove from heat and let the sauce cool before transferring to a clean jar or container. The sauce can be used immediately or refrigerated.