The focus is very much on yield from the barley. For that purpose there are two m-strain yeasts, which are highly used now. All distilleries in Scotland use those, and the effect on flavour is apparently neglected.
According to Patrick van Zuidam, from Zuidam distillery in The Netherlands (and some other craft distillers too) the effect the yeast has on the new make is far bigger than the effect of which barley is used.