Cholula is a fine hot sauce, but if you haven't expanded beyond it, there are sauces with a much deeper level of interesting flavors.
Don't get me wrong, I'll douse a chicken wing in franks quite happily, but when it comes to my bacon and eggs in the morning, I prefer something smoked and fuller.
I tried a copy-cat recipe one and it was underwealming. Later, I came across https://www.youtube.com/watch?v=IHlk4GviDXk which talks about their process. I think a key difference between the copy-cat recipes and real Franks is purely the fermentation. It's likely worth giving it a try with the fermentation advice going on here.
I've been enjoying La Posta Hatch Smoked Chile the past month. It's nice and smoky with a decent kick. My last bottle was African Rhino Peri-Peri, which is a much brighter sauce then the smokey ones.
I think you're thinking of Tabasco. Which is supposed to be bland as it doesn't exist to impart new flavors so much as rather make the thing you're eating hot and slightly acidic. Serves a purpose. Hot sauce is a spectrum of intensity and flavors and Tabasco is definitely on the subtle side of the flavor spectrum.
