Ron Swanson
Footballguy
For a basic fermented pepper sauce, I prefer Crystal over Frank's or Tabasco. I avoid Texas Pete's on principle since it's made in NC. I like Valentino for Bloody Mary's due to its thick er consistency. For fancier sauces, one of our own makes some good sauces commercially:what do recommend? I find that Tabasco adds "front of the tongue" heat only that obliterates a lot of other subtleties in the food.
https://lucky-dog-hot-sauce.myshopify.com/
I thought he was Hotsauceguy but not seeing that come up.