Help with sweet scotch bonnet sauce
There are various ingredients you could play with to change the taste. Whether they sound appealing is up to you.

Fats 
Do you ever use tinned anchovies in your cooking? You could substitute the oil from the tin for the butter when cooking the vegetable portion. You'd never notice a fish taste but only a richer flavour. (I regularly add some Thai fish sauce made from anchovies to my spaghetti sauce when I make it. My son who dislikes fish sauce likes the spaghetti and he knows I add it too. He says it builds flavour.) If you'd like a hint of Asian flavour, use regular cooking oil (your preference) plus a little dark toasted sesame oil in it. Supermarkets, as well as Asian grocers sell it.

Acids 
I quite like lime juice but lemon juice would add a different flavour, if you wish. Personally, I don't use regular white vinegar that often in cooking. I find it a little too harsh and lacking any flavour. There are a wide range of different vinegars you could choose from that would add different flavours such as apple cider, red or white wine, balsamic, rice and malt vinegars. I normally stock 4-5 different vinegars for different foods and style of cuisine. 

Extras 
Would you try adding soy sauce to your sauce to replace some of the salt? It would suit a more Asian style of sauce. Ginger would go very well with this. Worcestershire sauce is something else you could add. Are you using regular clover honey? It's a very mild honey. There are different honeys with a richer deeper flavour you could try.

I wouldn't add too many variations, perhaps just try one at a time of those that appeal to you so you know what suits your taste or not. As for proportions, I doubt anyone would know what to suggest since we haven't the same taste preferences as you.