Put honey, vinegar, sugar, eggs and flour in 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 and bottle. Store refrigerated 6-8 weeks. Freezes for ever.