Although I now use Bart's (see above) and Big Butz. I really do like Kraft Original, which is not the same now, as it was about 15 years ago. Still, it is close enough, and burned onto grilled chicken leg quarters is still a great taste to me.
I never cared for the Hot, although, I bet Bludawg is right, toss in some cayenne to the Original, add a little simmer and you're probably good to go.
In terms of quality ingredients, the funny thing is, it's more likely that you are getting good, safe, consistent ingredients from a large commercial source, than from a small producer.