Nah. Some peppers are flavour bombs, others are purely for burn or kick. When making a sauce, you load up flavours and then drop in some of the heat peppers just to bring up the slap and burn. There's hot sauces much hotter than Da Bomb, but having them you wouldn't think it because of all the delicious distracting flavours, profiles, and how the heat comes and goes.

Da Bomb is quite hot but it's got nothing else going for it so you really have nothing else to focus on but the heat.

Different peppers have different flavour profiles, unless the cooking method strips the flavour intentionally.
Naga Jolokia peppers, and the hot sauces, I've found go very well with complimenting the flavour of a lamb curry (for example) without distracting from the flavour overall.

If you want a good starter tasty hot sauce, go with sriracha, rooster brand if you can find it. It's a red sauce in a plastic bottle with a green tip spout; you've probably seen it at pizza places and asian restaurants many times.

I don't find it that hot anymore these days, but the flavour is delicious. I use it more then ketchup.