Preheat oven to 400°F.
Toss quartered peaches with kosher salt, ground black pepper, and 1 Tbsp avocado oil in a bowl.
Place peaches on baking sheet and put in oven. Roast for 25 minutes. Set aside and let cool to room temperature. Once at room temperature, remove and discard peach skin.
Heat a large saucepan on medium heat, then add the remaining tablespoon of avocado oil and diced onion. Sauté for 3 minutes or until onions are translucent.
Add bourbon, honey and apple cider vinegar. Simmer for 4 minutes, stirring constantly.
Add tomato sauce, spices and room temperature peaches and any liquid from the peaches.
Reduce to low heat and cook for 1 hour, stirring occasionally.
Puree BBQ sauce with a stick blender until smooth. Store in an air tight container in refrigerator for up to 1 month.