Wyeast Eau-de-Vie yeast (#3347) - experiences?

[Samogon]

I been using the Wyeast Eau-de-Vie yeast because it's clean and alcohol tolerant up to 21%, but I've noticed that it is a really slow starter and seems to be very slow at fermenting also. I was wondering if anyone else here has similar or different experiences with it.

I've been feeding it starting gravities in the 1.080 to 1.130 range and seeing initial lag times of 24-36 hours, which I don't like. I do add yeast nutrient and I do oxygenate vigorously.

Then when it finally gets rolling, it seems to take 2-4 weeks to ferment out. Now, it is winter and I don't usually run the house thermostat over 58 degrees during the day when I'm not home, but I have tried holding the temp at 67-68. Most recently I added a space heater that is holding the room temperature around 78 deg, which has indeed speeded it up.

So, have others had success with this yeast? And feel free to suggest other yeasts that would serve. I'm not interested in turbos and I'm extremely prejudiced against baker's yeast and dried yeasts from my beer-making days. I primarily make whisky, rum and absinthe (from grape brandy).