zymos- your right in the strict sense. but seriously, ask around and 95% of people will tell you they use bakers, ec-118, or some sort of turbo.
yeast deffinately has an effect on flavor, but what im saying is theres a big difference between its role in beer and in spirits. to make a hefeweizen you need a hefeweizen yeast. to make a Dunkel you need a Dunkel yeast. theres hundreds of them.
now for distilling, youll still get rum pretty much regardless of the type of yeast you use so long as your fermenting molasses. it might taste a little different but youll never get whiskey out
the point is, for distilling it isnt worth it to have a library of 50 different strains of yeast (which is common for a prolific brewer). and storing on ice is what that is geared towards, small samples that will store for years.
for distillers, its more usefull to make a gallon of dense starter and keep it in the fridge. freshening it up ever month or so and pulling off big "yeast bomb" cultures from it periodically.