It's a s.cerevisiae yeast, so it should be tolerant to 10%.
However, you will likely get crappy results. It might be fruity, solventy, estery. You won't know because they don't isolate specific strains for baking. And they probably don't focus too hard on avoiding wild bacteria and wild yeast because it isn't going to affect a baking product in the couple hours you wait for a yeast to rise.
You'll be better off spending a couple dollars and buying a packet of dry yeast.