The other vinegar I used while I was in the Philippines was the native coconut vinegar. It is raw, unpasteurized, fermented naturally for weeks . It is absolutely home made. My mom made it from the sap of coconut flower from her coconut trees grown outside her house.
I used that vinegar with Baking soda first thing in the morning with good result. We used that too in cooking.
But sad thing, when I went to the Philippines last year, almost everyone was using the commercialized white vinegar, distilled. Maybe village people might be using the home made one but I got no time to visit the countryside.