Pepper Sauce taste off

the great Pepper Sauce taste off starts here. Scores from 1 to 10, taking into account flavor, heat, and how long that lovely painful burning stays on the tongue after you've eaten. Results are arbitrary and personal, I'm making this stuff up as I go along, people.
First up, Jackie's Original Paramin Pepper Sauce (avail in most local groceries). good yellow mustard color, plenty of floating bits of hot pepper, looked promising. Unfortunately it has no bite, no lingering burn at all - I kept adding more to my eggs waiting for it to kick in, but nothing. At least it wasn't sweet, but too mild to be called true Pepper Sauce. SCORE: 3.5

Next up, D'original Mudda'n'Law Chunky Pepper Sauce (harder to find, but in some mainstream groceries) this one delivers, full of chunky pepper floating in a sharp vinegar base, put a little of this on anything and you'll know it's there right away! Great flavor and masochistically satisfying burn, intense at the beginning and lingering on. My only complaint is the base is a bit thin, it's more like sprinkling very spicy water on your food rather than a sauce (mother-in-law itself is a local term for any homemade pepper sauce). SCORE: 8

and last, for this round, is West Indian Home Hot Sauce (avail in smaller local shops) this one wins big points for color and semi-napalm consistency, pours out great on the plate and really packs a kick, like a good yellow sauce should. The pumpkin water gives it a slight tang, but not too much to sweeten it or throw off the burn. Good stuff. It carries a Jesus is Lord label above the ingredients, however he couldn't be reached for comment SCORE: 7.5

more to come as we find 'em