I do wonder though, if the bottle has been heat sealed is it really still "viable"? Could be, but I just don't know. However, making your own is easy, if a little time consuming. If you can get unpasturized apple cider you can use that; otherwise juice some apples in your juicer, or grind them in a blender or food processor. If grinding, pour the pulp through a fine cloth (a clean pillow case is ideal, though it will stain it, so use an old one!). Put the juice in a wide mouthed jar, cover with muslin or cheesecloth (so air can get in, but bugs and dust can't). Leave it on the kitchen counter for a few months, and you will have lovely, fresh, LIVE apple cider vinegar. When I did this I did NOT get the "mother", but I did get vinegar. A cup of this vinegar in a jar of new juice will make it form faster. I have also used a cup of this "live" vinegar to help start a batch of red wine vinegar (Wine generally contains sulfites to keep it from forming vinegar; the "live" vinegar helps to combat that). Shake the jar occasionally to introduce air into the mix. (If you find you have made too much vinegar for personal or poultry use, it is also an excellent softener in the laundry, and window cleaner).