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.