This is just a hunch, but ACV that is truly alive probably does not "go bad" the way a lot of food stuffs do. Instead, it just keeps getting better.
You probably didn't mean this question to sound the way it did to me, but fresh often times evokes the idea of "not showing signs/odors of spoilage, growing moss/fuzz/fungus". What's interesting about ACV is it takes, conservatively, two years of going through the process of fermenting - what some people call "rotting", for it to reach the stage of potent vinegar.....and passes through a spectrum of various smelly/stinky phases in between.