My hot sauces I have made this fall

This is my batch of hot sauces I have bottled up this fall. The four flavors are:

Chicago Style Pepper Sauce:
Heat level = 3/10
Bottles available: x9

• A sauce that is my own recipe/creation. A super mild, flavorful pepper sauce that is great for dipping in just about anything, but I originally designed it to go well with Chicago style street foods like hot dogs, italian beef, pizza and more. I wanted to create a sauce that captured the flavors of sport peppers, pickled pepperoncinis and mustard, with a good amount of pleasant tang and solid pepper flavor without the heat!

Medium Cayenne and Garlic Hot Sauce:
Heat level = 5/10
Bottles available = 4

• A milder/medium take on my Louisiana style cayenne sauce, with a little additional garlic to help brighten up the flavors. A great sauce to use on fried chicken, pizza, chips, eggs and just about anything else. Lots of that great, cayenne flavor with a calmer heat level combined with a nice, tangy sauce bursting with flavor. Also great as a wing sauce cooked with some butter.

Spicy Cayenne Hot Sauce:
Heat level = 7/10
Bottles available = 10

• My own classic aged Louisiana style table hot sauce, but with a sharp, fiery heat on the front of the tongue. A bit fruity (like red strawberry without the sweetness), yet still takes itself serious. Great on everything my medium cayenne sauce would go on, but a little more heat level without being too spicy.

Very Spicy Habanero Hot Sauce:
Heat level = 9/10
Bottles available = 3

• A very heat forward habanero hot sauce with lots of the tropical fruit and floral tastes you expect from a habanero hot sauce, combined with carrots, onion and garlic to calm down the heat a little. Goes great on eggs, tacos and soups.