The best rum yeast trial...

[RumBull]

Let me first say thank you to all that have shared their time and experience on this forum. And thank you to the fellow newbies that have asked the questions that I did not think to ask. What a wealth of knowledge we have at our finger tips here on this fantastic forum.
I have made quite a few batches of rum over the last year while experimenting with the recipes from this forum. I have used five different yeasts in an effort to find the quickest and most complete fermentation of molasses. All the rums have gone into the same oak cask (I have gotten rave reviews on my rum). I realized about a month ago that for me, the best flavor was more important than speed and high alcohol, after all I am not after mass production. So here is my trial...
One 4.5 gallon rum wash, split into five 1 gallon glass jugs with my five yeast strains. Allow to ferment, distill, rest and then evaluate on taste and smell.
The contenders; Lavlin EC1118 & KV1116, Bakers yeast, London ESB beer yeast and natural yeast from sugar cane.
The diet; .5 gal feed grade molasses, 3.5 lbs dark brown sugar, 1 gallon dunder, 1 multi vit, 1 B vit, 1/4 cup dead yeast, 2 tsp yeast nutrient, pinch epsom salt and water to 4.5 gal. I did not measure the SG but know that this gives me about 9% potential. They can all handle more, some much more, but I did not want any stressed yeast to throw off the results.
The battlefield; My 5 gallon SS pot still with a 16" tall 1.5" copper neck filled with copper mesh.

The wash was sent to the five jugs and yeast added (all on lees from previous batches). They were allowed to ferment and settle at their own pace, took about three weeks. Then off to the still one at a time. I ran low and slow since they were only getting one run through the still. I made cuts and kept the heart in individual bottles. They were covered with a coffee filter for 24 hrs and then corked for a week to rest. Now the evaluations begin...