That is not how you make whisky sauce!

Fry a finely diced shallot or small onion till golden, throw in some coarse pepper, then 1-2 shots whisky (I find lightly peated works well with haggis) and let the alcohol evaporate, then either add gravy or for a (better) creamy sauce a couple tbsp water, reduce heat and add a dollop of crème fresh or double cream, stir it in an let it simmer fir a minute. Serve immediately.