Finishing stages/caramel/sweetening

[distiller_dresden]

So I have this rum that has aged very well, American/Hungarian/French oak with various toasts, and Japanese maple as well as sugar maple. In my estimation it's ready, I'd spent time soaking and letting dry several dominoes in sherry and cognac, then back into the aging rum. I proofed it down to 86.

I made a caramel from panela, zulka (natural cane), maple sugar, and coconut sugar, which has marvelous complexity.

I had previously ultrasonic aged this rum, then aged it more. Then I gave it a couple more treatments today before I began adding caramel. I took a break; it is really REALLY intimidating because I can taste the rum being there almost like a premium rum that's oak aged, switched to sherry or cognac casks. But I don't want to over-sweeten it, and I only have my own taste to go by. I think it's almost there, but I know it's not quite sweet enough, the oak and some bitterness is still tipping over the sweetness. I also want to add a bit of straight panela and maple syrup, for body to the sweetness. But I decided to filter it and let it sit a couple days in order for the sweetening and caramel I have already added to marry into the rum.

Probably not, but wondering if anybody has any tips or tricks for sweetening a rum? I know it's either 'don't' for some, or 'subjective' for others; I want something that when I take it to PA in Sept. will be enjoyed and not scoffed/scowled at, it's definitely the best rum I've produced and the most careful, slow, and patient I've been in making one.