GEORGIA Prissy's of Vidalia was founded in the small kitchen of Priscilla Oxley Ruckno in 1986, in the Toombs County heart of Georgia's 20-county production area for the famous sweet onion. This hot sauce also contains another signature Georgia item, peaches. Other ingredients include cane sugar, red chili puree and jalapenos.  Mild to average heat.
LOUISIANA This venerable hot concoction from New Iberia, LA dates to 1928 and claims to be the "first hot sauce to use the state's name," which is important if you think Louisiana is the ground zero for domestic hot sauces. The makers says Louisiana Hot Sauce is perfect for adding a little spicy Cajun flavor to everything from wings and oysters to soups and sandwiches.
LOUISIANA This is the "other" Louisiana hot sauce that some aficionados who live in the state swear by, sort of like a Coke vs Pepsi debate. There's a distinct tanginess to this mild vinegary sauce from Reserve, LA that originated in 1923.  Locals use it on just about everything.  Features aged cayenne peppers.
LOUISIANA Surely, a hot sauce display would not be complete without a green sauce, and here is a reputable one from Louisiana Gold.  The New Iberia makers attest Louisiana Gold Green offers higher pepper content than some of its peers, and "a smoother, rich flavor and never suffers from bitter aftertaste or the heavy-handed use of vinegar."
TEXAS This South Austin-based company got off the ground thanks to hot sauce aficionados George Milton and Erin Link in 2012, not long after their left their real-world jobs to pursue freelance careers in music and design. Here is a nifty red sauce that's won some awards and has an enthusiastic following among hipsters.  It's milder than Yellowbird's signature habanero sauce, but still deliciously spicy, with a blend of red jalapeños, carrots, onions, and garlic. Comes in a 19 oz. squeeze bottle.
ALABAMA The Crimson Fire Sauce Company, a small Hoover, AL outfit, said it created the BamaNation Hot Sauce for the people of Alabama and Crimson Tide fans, but it will also sell it to outsiders.  According to the makers, BamaNation "has the swagger and flavor of champions." Warm, but not too hot. Can double as a barbecue sauce.
​NORTH CAROLINA It's billed as the "un-hot sauce" by its makers in Chapel Hill. Derived from a surprising blend of local sweet potatoes, vinegar, crushed tomatoes, honey, pepper pulp and other ingredients,  Cackalacky occupies its own spot in the hot sauce spectrum.
KENTUCKY It's the only legal hot sauce made with the famous Kentucky bourbon. Not drastically hot, it can be used as a barbecue baste.  From Lynchburg, KY home of the distillery.
SOUTH CAROLINA Here's some well received hot stuff.  Maker ​Smokin' Ed Currie of PuckerButt Pepper Co. describes this as a "dark and sinister cocktail of spices and vicious peppers (five hottest by SHU) that will sneak up on you in the tall grass and bite your tail. Then you'll start dancing and praying." Currie should know:  one of his Carolina Reaper varieties was awarded the Guinness World Record in 2013 for the World’s Hottest Chili. 
 SOUTH CAROLINA Even hotter than the Voodoo Prince sauce above, and also from Smokin' Ed Curie of PuckerButt Pepper Co.  It's described as "stupid hot" in intensity -- his highest level. experimental capsaicin amalgams. On the Scoville scale that measures the heat of chili peppers, Purgatory tested over 1.5 million at a leading university. It's a combination of the Carolina Reaper pepper with onion and garlic. According to Smokin' Ed:  "This sauce will remind you why you go to church--or wish you did!"