It seems less choice here than for you sophisticated lot.
For us, hot sauce is a west indian (i.e. caribbean) tradition, which we have embraced.
Readily available in decent UK shops are:
http://www.leviroots.com/product-details/\_/original-reggae-reggae-sauce/10/1/
Very mild but inoffensive to guests who love it (and is famous due to appearance on Dragons’ Den, Google it, and has made many millions of £ for the Levi, and his investor):
1.3% Scotch Bonnet.
Makes a great cooking marinade, as well as a splash-on sauce.
He also makes a hot version, but not so readily available. The herb and spice mix lifts it above most, it’s not just about the chilli content.
Hot: http://www.enconasauces.co.uk/product-range/caribbean/encona-west-indian-extra-hot-pepper-sauce/
(I like this)
50% habanero, scotch bonnet and bhut jolokia. No sophisticated spices, just onion, mustard and garlic. Nevertheless it works in my cooking where seasoning is down to me.
I don’t know what the varieties mean, but I know what I like.
As I like a dash of Tabasco (green label Habanero) in my tomato juice along with some special 18 months matured (more like 36 months now) Lea and Perrins. A spot of Thai fish sauce adds a touch more “Umami” for perfection, for the sophisticated palate.
Edit: I’ve researched bhut jolokia, and apparently it is “ghost chilli”, the world’s hottest pepper. Might explain why I like my Encona extra-hot sauce.
Factoid: dogs don’t have chili receptors, which might explain why my one wolfs down any left over curries and chilies no matter how hot, even pizzas that I can’t eat due to smothering with the hottest raw green chilies. No adverse effects afterwards.