I think there's too much significance attached to which sauces are hotter than others, or which are too hot. If it's hotter it's more concentrated and you use less of it. Chili pepper sauces may be used as condiments, recipe ingredients, or both. The hotter sauces are probably less suitable as condiments unless the food or drink they are being applied to are amenable to sufficient mixing that hot spots can be avoided.
There are vast numbers of different chili species. All or almost all chilis contain the "hot" component capsaicin to varying degrees: bell peppers have little to none, habaneros have huge amounts. But capsaicin level is not the only difference between different chili species. Chili sauces vary by which chilis are used (and may use a mixture of different species) and also vary by the means the chilis are prepared, which other ingredients are used, and how the sauce is produced.
It's probably safe to say that no two chili sauces are exactly the same. One of the most obvious differences is hotness but there are many other dimensions they vary on including complexity of taste. Visit virtually any market and you're going to find a huge selection of chili sauces. If hotness were the only difference then we'd need only a very few types, or for that matter maybe even only one since you can generally use more or less to achieve the desired hotness.
I question whether most of us can even describe the difference between specific sauces except in the most general terms other than hotness--which I think in specific taste comparisons we could probably agree that sauce "A" is hotter, less hot, or equally hot as sauce "B." I know I couldn't give you a detailed answer comparing several different chili sauces in terms other than comparing their hotness (although I don't mean to imply that you folks couldn't do it either--maybe some of you can).
When you get right down to it IMO the only way you can tell whether you like one chili sauce more than another is to buy both brands and try them yourself. Luckily most of these sauces are relatively inexpensive, often starting out at 99 cents or even less (I use Tapatío more than any other brand, under $1 for 5 oz.), up to perhaps $4-$5 or several dollars for the most expensive ones. My advice is to just buy several, buy whichever ones seem interesting, and then you decide which ones you like the best and which are most suitable for your use.
And don't confuse condiment sauces with the hottest ones which are probably more suited for adding heat to dishes or beverages during preparation. Only "macho men" (and their female counterparts) are out to prove how hot they can stand it. Most people--particularly those of us on the forum--are out to enjoy food rather than taking punishment. Use your sauces appropriately. Add a little at a time and taste your recipes before adding more. It's like sugar or salt--you can always add more or even add more at the table, but once you have too much the only thing you can do is prepare more of whatever you're making and mix the unspiced portion with the too hot portion.
And Harry I know you're joking about your tooth enamel but capsaicin is an irritant, not a caustic. It may irritate the hell out of your gums, tongue and other soft tissues but I think your teeth are safe.
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And on top of that, it was a little oily/ thick, so that little bit lingered on my fork for many more mouthfuls. Don't remember what brand or who made it. I seldom use Habeneros or scotch bonnets, so anything beyond serrano chilies, tabasco, cholula or Sriracha sauces are usually hot enough for me. 
