Panela-Molasses Rum with 15% ABV

[vercingetoriX26]

Newbie here, looking to make a molasses-panela rum for the first time.

Most of the recipes I've come across call for 6.5 gallons water with 8 pounds of sugar (brown sugar or cane sugar) and 0.5-1 gallon of molasses. The authors of these mixes report a rum wash of 8-10% ABV and most user baker's yeast from what I'm gathering.
I wondered, if one is already going to put in the work, isn't it worthwhile to boost the sugar and try to get an 18% ABV wash using say a EC-1118 yeast or a turbo yeast?

My local brew shop encouraged me to use Liquor Quick Turbo X-Press 20% yeast for my first rum.

I came up with the mix below for a 6.5 gallon bucket fermenter, which is similar to ones I've seen in the dozens of blog pages I browsed:

• 6 gal H20
  4 lb molasses (fancy; no blackstrap locally)
  12 lb panela
  DAP
  boiled active yeast
  Liquor Quick Express Yeast (20% tolerant)

This gives an equivalent fermentable sugar content of 13 lbs, suggesting a potential ABV of 18%.

Is there any reason not to do this? I understand that at the upper limit of ABV, the yeast can produce a foul flavor, but my hope is that the Turbo yeast accounts for this. Ideas welcome!