You have got to try making your own horseradish sauce at least once. See this link about harvesting your Horseradish.
Step 2: Clean the root
Step 3: Grate the roots
Grate the roots using a cheese grater or a food processor.
The finer you grate the root, the hotter the sauce will be!!! This is because the grating releases the volatile oils to make hot sauce.
To stop the heat, add vinegar. The vinegar stops the volatile oils interacting with the air.
As you use the horseradish and empty the jar, more air is introduced to the jar. I recommend smaller size jars to keep your horseradish fresh (meaning hot) for a longer time.