Melt butter in a large saucepan over medium heat. Add onions, and saute until they are transparent. Stir in the garlic, wine vinegar, chilli sauce, pineapple juice, pineapple, brown sugar and lemon juice. Season with Worcestershire sauce, mustard, pepper, hot chilli sauce, and habanero chilli. Bring to the boil, reduce heat, and simmer for 20 to 25 minutes.
Stir in the whisky, and simmer for an additional 10 minutes. Store in the refrigerator.