Preparation

• In a medium Dutch oven or other heavy-duty pot, heat the oil over medium heat. Add the onion and garlic, and cook, stirring often, until soft and just beginning to turn golden, 5 minutes. Reduce the heat to low, and stir in the vinegar, bourbon, hot sauce, Worcestershire, and soy sauce. Increase the heat to medium, and bring to a simmer. Cook, stirring occasionally, until reduced by half, 6 to 7 minutes.
• Remove the pan from the heat, and let sit for 30 minutes. Then stir in the mustards, honey, ketchup, molasses, salt, and zest. Store the sauce in an airtight container in the refrigerator for up to 2 weeks.