Place butter in a saucepan over medium-high heat, stirring regularly.

The butter will melt, then boil, bubble and foam releasing the moisture, when it smells nutty and you see the color change to deep golden (this should take about 5 minutes)

Remove from heat and add the dark chocolate, stirring until completely smooth.

Let cool for 5 minutes, then add the whiskey, and stir to incorporate.

Pour mixture into an airtight container, and rest on the counter for 24 hours.

Strain using a paper coffee filter (preferred) or fine mesh strainer into an airtight container.

Store in refrigerator.