Jack Daniel's Honey Mustard

1/2 cup Honey
1/2 cup Dark vinegar
1/2 cup Dark brown sugar, packed
2 eggs
2 tablespoons flour
2 tablespoons prepared French's yellow mustard
1/2 cup Jack Daniel's whiskey
9 ounce bottle Kraft's horseradish (cream)

Put honey, vinegar, sugar, eggs and flour into blender a few seconds to blend at high speed until smooth.
Transfer to a 2−quart saucepan.
Cook on medium high whipping briskly with whisk to prevent it from sticking to bottom of pan.
It will thicken just as it comes to a boil.
Quickly add mustard and whiskey.
Continue to cook and stir briskly only 1/2 minute.
Remove from heat.
Add the horseradish.
Beat well.
Cool completely.
Bottle and cap tightly.