Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
To answer that question properly, first you have to define "bad". Bad, as in "full of bacteria, will make you sick"? Or bad, as in "won't taste fresh, diminished flavor / heat"? Or bad as in "full of free radicals, harmful to one's DNA and long-term health"? Vinegar may be anti-bacterial but it's not much of an anti-oxidant. (Note my bottle of rooster sauce is dosed with potassium sorbate and sodium bisulfite which will slow the aging process.)
Oh, and define the storage conditions -- under refrigeration, which significantly slows oxidization, or in the cupboard above the stove?
One-Pot Spring Pasta
Cooks Well Under Pressure
A Better Way to Travel