Extracting sugar from rum?

[GnarBacon]

This might be a dumb question, but I did a lot of research on the subject and couldn't find any solid answers. Is there a way to extract sugar from rum without rerunning the spirit through a still? I have about a gallon of rum that's been aging on toasted oak chips for a while. I tasted it the other day and decided it it was ready to drink. It wasn't very dark and I wanted to add a bit of sweetness to it so I decided to add some carmelized sugar to it. Long story short, I added wayy too much totally over-sweetened the rum. I really don't wanna re distill it since I've put in so much aging time. Is there any way to get some of that sugar out of there without effecting the rum?

[MichiganCornhusker]

I had something similar but different happen to me once when making myself a run & coke.
I had poured way too much rum in a pint glass, and not enough coke.
So I took a big gulp, and then added more coke. Still too strong, so I took another big gulp and added more coke.
I repeated this process until I got the perfect ratio.

Only thing I can think to do with your rum is hang on to it, make some more fresh unsweetened rum, and mix the two together at a ratio you like.
Or, get some limes and start making daiquiris.

[NZChris]

Freeze it to below -10°F, then thaw it, collecting in several jars. Choose your blend as you would doing cuts.

[katzgejm]

as cornhusker said, dilute it with new spirit.

i rarely sweeten my spirit. if i want a cocktail, i'll sweeten it then.