I'm probably not going to get much out of the box here, but I really tend to like some of the old standbys we have all come to know and love.
EC-1118 is simply a champ. It burns clean, it is not very finicky when it comes to nutrients or temperature, it definitely finishes the job and will promise you a dry product if that's what you're looking for, and it's just plain Old Reliable. I also find it imparts a kind of a magical indescribable character to it. Almost spicy, or something close to spicy.
Two more that I found to be very reliable and dependable and produce consistent good results when you pay attention to proper nutrient additions and temperature control are 71B-1122 and D47. In my experience these two both produce very similar results, both in terms of tropical / fruity character, and alcohol tolerance.
For ciders and cysers, Red Star Cote des Blancs is my go to yeast. Very champagne like finish that blends well with the apple character. And for whatever reason it does not tend to get finicky and produce those rhino farts we all know and loathe.
I've been experimenting with CY3079 and W15 lately as well, on the recommendation of a very experienced mead maker. My goal is to find a dry yeast form surrogate for Wyeast 4632. I think I'm getting close to finding one too! These two yeasts seem to perform in parallel very similarly. And I have to commend them both on how well they have done fermenting at a higher than normal temperature. I just relocated and I haven't been able to set up any temperature control. So I've had two 5-gallon batches, one of each of these, fermenting at about 77 to 78 degrees. I am very happy to report that both of them have turned out wonderfully, with absolutely no indication of any stress to the yeast whatsoever. TOSNA protocol used throughout. Very pleasant ester qualities, and no fusels or sulfur detectable.
Cheers!