Suggestions for a yeast

[subbrew]

I know this has been done many times by others but I want to taste it with my own tongue.

I plan to make three identical bourbon batches, probably a 75/16/9 corn/malted barley/rolled rye grain bill.

In one I will use a Kveik yeast, one I will use my sourdough starter (essentially bread yeast with a lacto infection) and I am looking for suggestions for the last yeast. Asking for a suggestion of something you have used with good results.

Other info:
Large batch mash, ferment in 55 gal barrel so it will definitely ferment in 85 degree range for at least the first few days as it seems to hold about there just by natural metabolic heat.
I don't have an easy way to cool the ferment so something like US-05 which likes 68 F is probably out.
Will use enzymes so a yellow label type yeast is not needed.

Thank you in advance.