Vinegar is an acidic liquid processed from the fermentation of ethanol in a process that yields its key ingredient, acetic acid (also called ethanoic acid). It also may come in a diluted form. The acetic acid concentration typically ranges from 4 to 8 percent by volume for table vinegar[1] (typically 5%) and higher concentrations for pickling (up to 18%). Natural vinegars also contain small amounts of tartaric acid, citric acid, and other acids. Vinegar has been used since ancient times and is an important element in European, Asian, and other traditional cuisines of the world.
The word “vinegar” derives from the Old French vin aigre, meaning “sour wine”.
From Wikipedia.
This man from the Philippines provides the true face of what it would be like to represent the face of this vinegar company. Without the aid of high tech ditigal manipulation, he shows what it would be potentially if one is to drink the branded vinegar.