I have become a fan of several hot sauces since I became a member at THP. I tend to like savory sauces that aren't overpowering with blistering heat.
Texas Creek makes excellent products. LOVE their chipotle BBQ sauce, and the garlic/hab sauce is terrific.
I am also a fan of DEFCON for fantastic wing sauces and their terrific horseradish.
Knepper's Peppers makes fantastic fruit-based hot sauces (or infused? not sure how to put that - they have fruit in 'em) and I'm a huge fan of both DavezFoodz "sweet spicy girl" and RedHawk Premium Peppers "Grounds For Divorce.
Another quality pepper grower/sauce maker is Howling Dog, who makes Howling Dog Hot Sauce - I was pretty burned out on the same old same old chipotle flavor until I tried their lightly smoked sauce - man that's good stuff.
All of these (with the exception of DEFCON) are "table sauces" - nothing crazy, no need to make a wager or video yourself eating them. Just very tasty well crafted hot sauce products.
Some I like have been mentioned in this topic - the Professor Phardpounder's is really tasty stuff and I love the label/bottle.
A really good, but extremely mild sauce is The Cheech Gnarly Garlic - it's really tasty but I wish it had some balls. I may throw some of Knepper's scorpion powder into mine to try and "improve" it a little.
CaJohn's Trinidad is excellent, but like many "island style" sauces they aren't always as versitile.
For a "sour" Louisiana Style sauce with a twist, I am a fan of the Yukatan Sunshine - killer label too.
There's a LOT more than this though...I'm sure more will hit me later. Maybe it goes without saying, but Sriracha is a terrific mild garlic chili sauce that's surprisingly versitile and is great in marinades.
Tapatio is what it is, but I think every home should have a bottle - it's simplicity allows it to be extremely useful in cooking. When I make guacamole I *always* throw in 3-4 hearty squirts of tapatio for a little salt and vinegar with a kick.
I hope this isn't considered shilling/promoting in any way - I'm very much a sauce eater/collector, talking about some of my favorites and recommending them to anyone who's starting a collection. I don't know every saucemaker I listed, just a few.