It comes down to your raw materials, what your planned fermentation schedule is and how well the ester formation plays with your raw material base flavor.
I just finished testing for our new rum using locally sourced materials. Yeast strains tested were. V-1116, EDV-493, EDV-46, Saf-whiskey M-1 strain, I believe, and a specially formulated yeast meant for a 50/50 blend of molasses and sugars, Still Spirits brand, with enzymes and nutrients already added.
I have used the Saf-whiskey Strain before with great success however with the raw materials it didn't pan out.
V-1116 to fruity for the raw materials.
EDV-46 (obtained from sugar beets in Europe I believe) was better than the other two.
The Still Spirits 50/50 blend was also nice but not sure of availability plus not chance of propagation as the enzymes and nutrents would be spent on the first run.
We also settled on the EDV-493. Just the right amount of esters for our planned fermentation temp and schedule. played well with the raw materials.
Just my 2 cents worth.