In a large pot, slowly cook the bacon. This will likely be in batches. You want the bacon to be very crispy, with much of the fat rendered. Put aside when finished.
Next, pour off the bacon fat, keeping only a light layer on the bottom of the pan. Don’t clean the pan out though, you want the crispy bits on the bottom. Add the shallots and slowly cook until they smell and add the garlic. Cook for about 5-10min until nice and soft. Add the spices and stir to combine and heat. Add the whiskey and maple syrup (or golden syrup), and bring to a boil. Add the vinegar and sugar, continue the boil for a minute or two. Finally add the crispy bacon and reduce heat to a simmer. Simmer until it becomes very jammy. At this point you can store it in a sterilized jar, eat it or as I do blend it with a hand blender. This allows it to be a bit more smooth, but not pate smooth, and spread easier.