In a large, heavy skillet cook the bacon over medium high heat until it's lightly browned and just starting to crisp. Remove from heat and set aside to cool.

Add the onion and garlic and cook over medium heat until soft and translucent and starting to caramelize; 20-25 minutes. Add the spices the last 5 minutes; mix thoroughly.

While the onion cooks, chop the bacon into smaller pieces; approximately 1/2" square.

Return the bacon to the pan and add the brown sugar, mustard, coffee, balsamic vinegar, maple syrup and bourbon. Bring to a boil and reduce to a simmer.

Simmer over low heat stirring occasionally for approximately 2 hours, until the mixture is a thick, jam-like consistency and deep rich brown color.

Let cool for 20 minutes; check and adjust seasoning with salt and pepper.

Transfer to a food processor. Pulse about 20 times to get the desired consistency. Do not process until completely smooth; it should remain a bit chunky.

Spoon into jars or storage containers and refrigerate overnight.