Bullseye Sriracha started in a small Brooklyn apartment with the desire to make a well-balanced, tasty, and not-too-spicy hot sauce. What we came up with was a totally unique sauce that provides the right amount of heat and depth of flavor.
Who We Are
Taylor Adams is a graduate of Culinary Institute of America in Hyde Park, New York. Taylor has spent the last 10 years working the NYC food scene from cooking at the Michelin starred Pok Pok NY to production manager at the whole animal butcher shop The Meat Hook. After working as Chef de Cuisine at EMILY in Clinton Hill Brooklyn for 4 years Taylor is back in his home state of Maryland where we proudly make Bullseye Sriracha.
Bullseye is a Bull Terrier and a pretty good dog.