Exactly; all are good, but they are different given what you are trying to make happen. I like to cook with tobasco added to some sauces. If I’m mixing a dipping sauce, any will work depending on the flavor you are going for.
Las Vegas got me used to Cholula on fried eggs at hotel cafes. Remember, there is also Tiger Sauce ( which is sweeter ) straight up siracha (stir into a bowl of salsa for some kick) and even Dinosaur Bar-B-Que sauces (Devils Duel is pretty radical for me) and Scorned Woman.
I’ve no interest in painful heat contests though, so Dave’s Insanity and that type of sauce will never get used.