Depends on whether you are after fuel or quality spirits on how far you push your yeast. The closer you get to the tolerance level, the more off taste you get. (that is why you have to carbon filter Turbo's)
That said, you can cultivate your yeast to a higher tolerance. To do this, you keep going to heavier and heavier washes. The strongest of the colony will survive, but may take several years to accomplish.
For most flavored spirits, most won't push much over 10%. For neutrals, much over 14% and you start needing carbon to clean it up. Some have success going higher, but it's not the norm.
Bakers yeast is supposed to be able to handle 14%.
A champaign yeast like ec-1118 is in the 16 to 18% range.
It is the very things that we think we know, that keep us from learning what we should know.
Valved Reflux, 3"x54" Bok 'mini', 2 liebig based pots and the 'Blockhead' 60K btu propane heat