The key with scotch bonnets...
...is they have to be fresh. We actually have a grocery store that imports scotch bonnets nearby. But it's dried scotch bonnets which aren't nearly as good. In my experience, fresh scotch bonnets burn hot but clean. For a moment, they are like eating hellfire, but it subsides quickly and in typical masochistic pepper eating fashion, you can hardly wait to get another bite. I've found that freshness is key with all peppers. It's when they get preserved that they tend to get the lingering burn, especially the day after burn (yowch!) But freshness is key in any ingredient, yes? That's why I often find eating abroad much more flavorful, especially in countries like China or India where there is less available refrigeration.
OK, truth be told, I can't cook at all. I just wanted to chime in on jerk. I'll leave you all now to discuss more beer and food.