I like spicy food. Even though I have tried to tone it down in recent years even my "mild" might be extremely spicy for those who haven't used to it. Despite that there are products that are way put of my (or anybody elses) league if consumed as is.
The hottest I have tried tasting raw was the Ultra Death 20 years special edition. At around 1,2 million scovilles it's one of the hottest chili sauce in the world not using extracts. Just a small drop of it was almost unbearable.
The hottest chili peppers cultivated today are at around 2,2 million units. But then there are the extracts, products that take the capsaicin out of the chili. The ultimate extract being the pure capsaicin at whopping 15 million scoville units.
After my experience with the Ultra Death I wouldn't touch any of those products without heavily diluting them. But I once read an article by a guy who had actually tried out the pure capsaicin. After tasting just one small grain of the extract the only way he could describe the sensation was to imagine being hit on the tongue with a hammer.