I used Rice Vinager last year, and used it this year

blood orange vinegar
rieseling vinegar

a little balsamic never hurt either but i dont know if its strong enough grains for food preservation. that plus a little goes a looooong way so perhaps a vinegar blend is in order :)

do you think if i wanted to taste more pure pepper i should use half spring water and half plain white table vinegar? or is plain white table vinegar to cheap to use.

I use rice vinegar. If the recipe calls 1/2 cup I will go 75% of that and 25% water.

the smoke flavor from the chipotle is likely going to hammer any subtle flavors from what ever vinegar you use, so I'd go with rice. White distilled vinegar might make it bitter.

Other than that, I've had very good luck with Spectrum white wine vinegar, and they also put out a white balsamic thats very good with heat. But we live in a 'vinegar challenged' area and its hard to find much of anything.

so i should try a white balsamaid from spectrum?

Try Rice Viniger first. I used the hot sauce I made form it in 2 weeks, regular hot sauce store bought usually lasts a lot longer..... Rice Viniger has a milder viniger taste and lets you get more flavor from the peppers n other ingrediants.