Tamazula and Tapatio and such have more herbal presence -
epazote, comino, whatever; you can drink them like soup,
they're mild enough. Cholula is more a pepper sauce. I prefer
Cholula to most sauces in its class (I've been using it
for a couple decades and have no particular interest, as you
know, in flogging the products of my FT brethren, so am fairly
unbiased) - but Tapatio has its place, too, such as on wings or ribs
(I've been using it since it was made in some guy's garage
and had his home phone number on the label).