Mike, I cannot answer that as a scientist would, but my understanding is wild yeasts everywhere are similar in their characteristics. Here is my evidence. There is a Belgian style of beer which is fermented solely from wild yeast. The style is called lambic beer. The bottled version is called "gueuze" (the term appears related to the term "gush" for the spritzy effect it has). The open fermenters are situated in the top floors of the breweries and a slatted roof allows the yeast in. The beers are quite cidery and "wild", but are not putrid (of course) or undrinkable by any means - they have a refreshing tartness of their own (kind of like sparkling hard cider). You may want to pick up a gueuze at Liquor Barn, if you do, buy one that is not flavoured (although the cherry one is good too). Mort Subite makes a good unflavored gueuze and that is available there I think and there are probably others (Lindeman makes one, Cantillon, etc. - ask and the store will (or should) know).
Anyway, I have read that gueuze brewers have said, or some have, that gueuze can be made anywhere in the world. Even though there is a lore about the fabled wild yeasts of the Senne Valley in Belgium, where these beers are made, in fact the same kind of beer can be made anywhere. There are a couple of American brewers making wild yeast beers, New Glarus is one I believe. Again Liquor Barn can direct you.
If wild yeasts are that similar, I doubt local strains could have made much difference in Kentucky. Had they been unusually good, commercial distilling would have taken place during the summer in Kentucky before refrigeration became common, but it didn't.
Today, all yeasts are selected in some way execpt for wild yeast beers. See in the American and Canadian whisky chapters in "Alcohol" the discussion of yeast. The chapters are included at
http://www.scocia.com under "My research" (the site is by a person who studied at the renowned Watt-Heriot school in Scotland, it has a world reputation in brewing and distilling science).
Gary