Preheat deep fryer to 160C. Bring a medium saucepan of salted water to the boil.
For the BBQ Sauce, heat the grapeseed oil in a medium frying pan over a low heat.
Add onion to the pan and cook over a low heat until softened and starting to brown.
Add garlic and cook for a further 2 minutes, stirring frequently.
Deglaze the pan with half of the bourbon and allow to reduce by half.
Meanwhile, peel and deseed the tomatoes and roughly chop. Add chopped tomatoes, tomato paste, soy sauce and Worcestershire sauce and stir until combined. Continue to cook over a low heat until the tomatoes are softened, about 4-5 minutes.
Stir in the paprika and cayenne pepper. Season with salt and pepper to taste. Remove from the heat and blitz with a stick blender until very smooth.
Add the remaining bourbon, season to taste and set aside to cool.
For the Triple Cooked Chips, cut the potatoes into flat chips approximately 5mm thick x 15mm long and add to the pot of boiling salted water. Cook until almost falling apart, around 12-15 minutes.
Drain and place onto a wire cooling rack. Place into the freezer to cool and dry out, about 12-15 minutes.
Remove from the freezer and add to the deep fryer. Cook, without colouring, until slightly crisp on the outside and very soft on the inside, about 7-8 minutes.
Remove from the fryer and return to the wire rack. Place back in the freezer until cool again, about 10-15 minutes. Increase the oil temperature to 190C.
Remove cooled chips from the freezer and add to the hot oil. Cook until very golden brown and crispy, around 7-8 minutes.
Remove from the fryer and drain well on kitchen paper. Season with salt.
To serve, place BBQ Sauce into a small serving bowl and place onto a serving plate with Triple Cooked Chips on the side.