Fermenting for Distillation versus Beer - Yeast Amount Differences

[Sparger]

Recently branched out to distilling from beer making - started with scotch as it's almost like making beer - use peated malt, sparge, no hops and then boil for just 15 mins (for the hot break), then chill for the cold break. All of the distillation recipes I've seen use massive amounts of distiller's yeast, like 60 to 72 grams of yeast for a 6 gallon batch with OGs of about 1.07. The fermentation is basically done in 2-3 days at higher temps (75-82F).
As beer fermenters, we are very concerned with the "just right" amount of yeast. I know there are the esters, diacetyl, stuff like that that we avoid (or desire), but does anyone know why the distillers can get away with such massive "overpitching", versus beer makers?

 

[DurtyChemist]

Probably because the alcohol content is higher so it will mask off flavors and you’ll evaporate them isn’t guess.

 

[TGFV]

Because lots of home distillers are just in it to make hooch they will flavour to taste better.

Some of the flavour comes from the distillation while the rest of it from the maturation (oaking etc) based on The grain bill which plays a big part too, but the yeast is less so for many.

Professional distillers know the results of specific grain bills, the esters of their yeast (often clean yeasts but there are many exceptions) and how their aging effects flavour.