In a Dutch oven, melt the Unsalted Butter (2 tablespoon) with the Olive Oil (1 teaspoon) over low heat.
Chop the Onion (1 pound), Garlic (5 clove) and Jalapeño Pepper (2). Add these along with Raisins (1/3 cup) to the pot.
Cover the pot and cook over medium-low heat, stirring occasionally, until the onion starts to brown and caramelize on the bottom of the pot, about 5 minutes.
Deglaze the pan by adding Bourbon (1/2 cup), Cola (1/2 cup) and Dark Roast Coffee (1/2 cup). Scrape up the brown bits from the bottom of the pot with a wooden spoon and simmer until the liquid has reduced by about half.
Add Ketchup (1/2 cup), Soy Sauce (1/4 cup), Worcestershire Sauce (2 tablespoon), Molasses (2 tablespoon), Balsamic Vinegar (1/4 cup) and Black Bean Sauce (2 tablespoon) and simmer over low heat for about 5 minutes.
Add Dry Mustard (1 tablespoon), Ground Allspice (2 teaspoon), Freshly Ground Black Pepper (2 teaspoon), Cayenne Pepper (2 teaspoon) and Smoked Paprika (1 teaspoon). Simmer for about 10 minutes.
Turn off the heat and allow the sauce to cook for 15 minutes.
Transfer the sauce to a blender, add the juice of the Lime (1) and soy sauce. Puree on high until you achieve a smooth, thick sauce. Taste. Adjust the seasonings to the way you like it.
Transfer to a bowl and refrigerate; bring to room temperature when ready to use. Serve on your favorite meat. Enjoy!