One guess of mine (totally uncorroborated) is that the capsinoids are distributed differently as a result of being extracted (I guess with solvents?). I.e. maybe in other sauces it's in globules or crystals while in DB it's evenly spread.

For anyone who hasn't experienced it I can confirm Da Bomb is _dramatically_ more painful to eat than other sauces that have significantly higher measurer capsaicin content. And yeah it tastes like shit.

Capsaicin is a terrible time for mammals in general, but its not the only thing in the sauces. I don't know the exact mechanism Da Bomb uses, but you can easily imagine it having for example lemon juice or another irritant, that would contribute to fucking you up by enabling the capsaicin access to newer cells that would otherwise be protected from contact.

Extract-based sauces are essentially cheating in the hot sauce world. The capsaicin is chemically extracted from peppers and made into sauce, hence its tasteless and chemical-ish flavor. All of Ed Currie's sauces are made from pure pepper mash and vinegar, etc.

Da Bomb is just distilled pain, with no consideration for having any flavour.

Probably it produces a bear spray effect pairing chili/chipotle with blinding quantities of pepper (black pepper, not the chili ones)

Most sauces have high scoville chilli in them but they're watered down by the sauce itself. I'd guess that da bomb has a higher overall scoville than the rest.

A lot of sauces talk about the scoville of the chilli itself rather than the scoville of the sauce.

I've also noticed that different chillis hit you in different ways. Scotch bonnet is fiery, but lasts about 10 minutes, whereas some others can last an hour and be perceived as less heat.

Orange Buffalo Viper sauce is by far the most lethal I have consumed, where this probably sits in the same league as consuming a Pepper X raw.