London is much closer to IATA than me.
I grew Reapers a couple of years ago, they were ferocious. It's hard to use superhots well, it's easy to make things taste hot but it's much harder to create something that allows you to draw out the flavour of the pepper as well. I grew Chocolate Scorpions last year and they're also exceedingly hot, but I used one in a sauce the other day with grapes and balsamic vinegar and it came out beautifully.