You have come to the right place to find other chileheads with a heat tolerance like yours.
Regarding your OP, I think you are eliminating a ton of sauces without really understanding how all those ingredients can be used to make a blazing hot sauce.
Have you heard of-
High river sauces
Just to name a few that I know make blistering sauces.
I have one in the arsenal made with 7 pot Jonah and moruga scorpion.
it also has brown sugar, pineapple juice and ginger. It also has something made with 16mil crystalline capsaicin, not extract. You probably wouldn't even consider it. Shame...
Look up.those other sauce companies. They have sauces made with some of the hottest peppers. -coughnothabaneroscough-
I think when you find some sauces made by the great sauce craftsmen and women here on thp and also on some fb groups, you will realize there are tasty super hot sauces that will put you in the fetal position sweating bullets. In a good way..
Edit-spelling. GrrRrrr fricking autospel
I am well versed in how ingredients interact with each other in different amount and preparations, not limited to hot sauce. That's what i base my standards on.
I want a sauce that is clean and whole, that uses as few refined ingredients as possible.
It's so easy to make a sauce that is blazing hot, just throw extract in. It's easy to make a sauce that is sweet. just add sugar. Make it thicker, xanthan gum.
That's not needed. If the sauce isn't hot enough, use hotter peppers. If you need more sweet, fruit juices. Not thick enough? Cook it down.
The crafting comes in the blending of peppers and herbs and other whole ingredients. The challenge is to not use refined products but search out ingredients that have flavor profiles that support the heat and tang of the pepper and vinegar.
That being said, extracts, sugars, preservatives, thickers, and all that, are inexpensive so yea, if you don't go the route of whole ingredients, you can make a $5 bottle of sauce and it can taste great. Reapers and Scorpions are more expensive than habaneros. Heat energy to cook down a sauce costs time and money. Preservatives make a product so it can sit in a warehouse longer...i'm just not into that.
I have experimented, researched, and thought about these things and that is the conclusion i have come to.