If there is no flavor, there is no point ...
Why not just bottle pure capsaicin & be done with it? The DSWs over "worlds hottest pepper" and "world's hottest hot sauce" are getting tedious, at best.
That said ... I make my own Habenero/Goat Pepper/Scotch Bonnet hot sauce, from peppers I grow here. Lovely stuff. Tastes of mango, banana, pineapple, a hint of apple, coconut & vanilla ... Is it hot? Yes! But it also tastes good ... if you can get past the heat. I spilled a little on my morning omelet just a little while ago. Doubles as pepper-spray ;-)
Take about a cup of good cider vinegar (I make my own from my gravenstein apple cider), put it in a blender with a dozen or so ripe Habeneros (seeds & all), a teaspoon of sea salt (not that nasty, metallic tasting, iodine-infused "table salt"), and about a tablespoon each of honey & turbinado/demerara sugar (muscovado or piloncillo also work, if you can find 'em). A tablespoon of chipotle powder adds a nice smoky note, but isn't required. Blend well. Add a little more vinegar if needed, to get a Tabasco-ish consistency. It's usable immediately, but bottle it & stick it in the back of your fridge for a couple months and it just gets better ... A turkey baster with the plastic bit from an eye-dropper stuck on the end works well for re-filling old Tabasco[tm] bottles.