I take my hot sauces pretty seriously and have amassed a respectable collection, limited only by my dear wife’s desire to have room in the fridge for actual food and my desire to remain happily married.
In their application, I tend to take the terroir approach – sauces from a given region goes best with foods from that region. So Louisiana-style sauces (Crystal, Frank’s, Trappey’s) go with southern cooking like jambalaya or biscuits and gravy, and Mexican sauces (Cholula, Valentina, Búfalo) go with tacos, enchiladas, etc… I do a little mixy matchy (Valentina with a little mayo is killer on sushi), but have yet to find a single hot sauce that really works to compliment a wide variety of foods.
That said – I take my hat off to Suck Creek WFR Hot Sauce.
The Verdict: 
This sauce complements everything I’ve tried it on. So far, I’ve had it on eggs, in my cherished biscuits and gravy, and as a way to brighten up some beef stew. I’ve used it to add some heat to my wing sauce, tacos, and ranch dressing. It has a nice, tangy base of warmth that’s wrapped with black pepper and herbs, and then finished off with a straight up habanero heat. It’s not as vinegary as Crystal, nor as hot as Marie Sharp’s. The heat is considerable, but not overwhelming. It does, however, build and linger for a while. It may be a bit much for some folks, but’s that’s their own fault. I can see it as my “go-to” heat source for barbecue sauces and marinades.
The versatility of the sauce means that a bottle of WFR now sits on our dining table right next to the salt and pepper. My only wish is that it came in a bigger bottle ;).
Six months ago, I would not have really understood your passion for this sauce. I was okay with Tobascco, Louisiana, Cholula, or whatever. Then I stumbled on my personal favorite and it looks a lot like your picture of WFR sauce, thick and full of coarse ingredients. Yum!