"Non-brewed condiment" is what they call it: it's chemically very similar to proper vinegar, a mixture of ethanoic acid, colourings and flavourings, but it's put together by just combining simple chemicals rather than brewing. Hardly anyone knows, and those that do know don't generally care; so here's my question. Does it matter? Thanks to Matt Gray for the sweeping camerawork on this! He's at null and http://mattg.co.uk/ I'm at https://www.tomscott.com/ on Facebook at https://facebook.com/tomscott on Twitter at https://facebook.com/tomscott and Instagram and Snapchat as tomscottgo