Michter’s has a range of barrel-proof expressions in its lineup, and what makes them stand out is that they are not actually super strong, usually falling somewhere in the 110-115 proof range. To be clear, that’s a good thing—there are enough high-proof bottles out there if you want them, but it’s nice to drink undiluted whiskey that won’t burn out your palate. Add Michter’s latest to that list, because for the first time ever the distillery is releasing a barrel-strength version of its US*1 Sour Mash Whiskey, and it clocks in at just above 111 proof.

The secret to being able to release lower-ABV barrel-proof whiskey is the entry proof—103, which is lower than the bourbon industry standard (usually between 110 and the upper legal limit of 125 proof). That means that while the level of alcohol might rise while the whiskey is aging and water evaporates, a.k.a. the angel’s share, it’s still going to be less than other brands and there’s no loss of flavor from dilution before bottling (technically a whiskey can be labeled barrel proof and fall within two proof degrees, or one percent ABV, from what it came out of the barrel as). The last Michter’s Barrel Strength Rye came in at an average 110.5 proof, and the Barrel Strength Bourbon at 110.8 proof. That’s pretty reasonable, civilized even. The new Barrel Strength Sour Mash Kentucky Whiskey comes in at an average of 111.5 proof, slightly higher than those other releases but still tame in comparison to recent releases from Jack Daniel’s, A. Smith Bowman, and Elijah Craig.

Related: The 50 Greatest Whiskeys of the Century

If you’re unfamiliar with the term “sour mash,” that refers to the practice that most distilleries use of adding some backset, or a portion of mash from the previous distillation, to a new batch to ensure consistency, kind of like making sourdough bread (it does not mean the whiskey is sour; and the opposite practice, called sweet mash, does not mean the whiskey is sweet). “Most whiskey in the United States is made by the sour mash method,” said master distiller Dan McKee in a statement. “But the term is a bit of a misnomer. Our Sour Mash Whiskey is anything but sour. In fact, it is rich with delicious notes of toffee and stonefruit.”

And the reason the distillery calls it “sour mash” instead of bourbon is because the mashbill does not contain the minimum required 51 percent corn, although it does consist of corn, rye, and malted barley. “When Michter’s was being produced in the 1970s and 1980s, the then-Pennsylvania distillery’s most popular whiskey was its Sour Mash,” added president Joseph J. Magliocco. “The Michter’s US*1 Sour Mash that we make in Kentucky these days is a wonderful whiskey, and we’re excited to have this opportunity to share it at barrel strength.”

Michter’s US1 Barrel Strength Sour Mash Whiskey is available starting this month at retailers around the country (SRP $120).