I gravitate towards Tapatio and Redhot a lot. Even though they're not very sophisticated or fit for gourmet, or high scoville meals. But the ones that are are so niche, and they're harder to obtain. The hottest thing I see in regular stores is El Yucateco or the extreme tabascos. Not a lot to work with. And the gourmet stuff mostly comes from new york, like Queen Majesty.