These yeast for bottle carbing Russian Imp. Stout?

[NWOKBrewer]

I'm currently aging some RIS (~10%) in secondary. I'll be looking bottle some of it in the next few weeks. I just picked up the following yeast as they were discounted. A couple questions:
1. Which one of these would you use: CL23 or Cote des Blancs (They are both high ABV tolerant)
2. Since they were discounted, I'm assuming they are old. I can make a small starter if needed. Thoughts?
3. Process for bottling? Mix priming sugar with yeast in bottling bucket. Rack beer into bucket, and fill bottles. Any other suggestions?

Thanks guys/gals!

 

[dwhite60]

I'd just prime it and bottle it. Whatever you fermented it with took it to 10%, priming isn't going to take it even another .25 %. I've bottled big barley wines without adding extra yeast.

All the Best,
D. White