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?
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