I'm a self-avowed chili-head, and I've tried more chili sauces than I can easily count. Everyone has their favorite styles and brands, and I'm no different, because this happens to be one of mine.
The thing I like about Sriracha is how the flavor and texture of freshly ground sun-ripened red chilies shine through cleanly ... there are no gritty/bitter seeds, no oxidized flavors from using reconstituted dried chilies, no caramelized/overcooked flavors, no competing heavy mismatched flavors/spices, no mouth pucking wretched excesses from being pickled in cider vinegar and salt, no fatiguing smoke flavors, no fruit juices, no excessive heat, no thermonuclear oil essence extracts, etc. Most of those things have their time, place and uses, and good examples of each abound ... but not here.
No. Sriracha is just plain, beautiful, de-seeded, unobstructed, sun-ripened fresh red chili flesh, with just barely enough garlic, salt, vinegar and sugar to round it out, plus a little gaur gum to thicken it slightly, and a little sorbate for extend it's freshness. That's it. It's pleasantly piquant, but not overly so.
p.s. A convenient fallback for me, whenever Sriracha is unavailable, is Franks RedHot Original.
Frank's Hot Sauce is outstanding. It's a Cheyenne Pepper based hot sauce that is not too hot, not too sweet, but has just a perfect blend of "flavor and heat." It's not like Tobasco sauce which is very hot and you sprinkle on items. It's a different kind of sauce (I love Tobasco). Frank's is a hot sauce you can use more liberally to your liking because, while it's hot, it's not so hot you can't really dig into it and enjoy the rich flavor and spices.
I like to use this sauce to dip chicken tenders in, but you can also use it too cook buffalo wings, put it on eggs, French fries, burgers, whatever you like.
I highly recommend this hot sauce.