I have friends that make and market hot sauce. And yes, they wanted something besides just cayenne. Something with flavor, something that could go on eggs, or chicken, or..
And I use Red Dot or one of the other Louisiana made products when I cook. Tabasco seems to have a vinegar quality or something about it.
There are different varieties of Tabasco brand but the flagship, classic Tabasco to me is hard to process as a taste, it’s like it’s thin and almost weak on the front end and then builds on you, saving the heat for later when you don’t need to taste it anymore. My personal go-to is Crystal as I posted earlier, very versatile, plenty of cayenne mmmm goodness, slightly smoky, slightly sweet, thick enough to use as a condiment, and it’s cheap, did I mention that it’s cheap? I don’t dislike Texas Pete, I’ve even had T. W. Garner himself come up and thank me for using his product before while eating in a cafeteria years ago, cool old guy, took great pride in his products. It is vinegary though, so where it works is a little constrained by that.