What an idiot! I like I guess what I'll call 'normal' hot, meaning hot from naturally occurring peppers. Not even the red savina haberno is "natural" as it is a cultivar or whatever they call it when they selectively cross breed to make peppers hotter.
400,000 Scovilles is pretty good heat and flavour can coexist ... 1,000,000+ Scovilles gives me instant hiccups even with the smallest piece of pepper.
I'll take flavour over burn, so never any extracts, oils, concentrates, etc. in my hot sauces. Here's my hot sauce shelf in the fridge after a trip to the store (Chilly Chiles) They range from about a 4 to a 9 or 10 out of 10 for heat (medium salsa would be a 3, hot salsa a 5 for your reference). The Melinda's Naga Jolokia being the hottest one here.