I'd like to try some yeast that gives more flavor than the Fleischmann's <i>active dry</i> yeast I use. But, I don't want to invest time or effort looking for

I'd like to try some yeast that gives more flavor than the Fleischmann's <i>active dry</i> yeast I use. But, I don't want to invest time or effort looking for a yeast with "more flavor"!! I've heard claims that the usual US yeast is of strains selected for the US bread industry and where the main objective is a reliable, big, fast rise with little or no flavor! Sooooo, again, the US goes for some high industrial productivity with little attention to artisan considerations!!!