Rum in IPA

I am planning on using about 1 cup of rum in a double IPA recipe. I was wondering if adding it to the secondary may shocked the yeast too much. Can those little guys handle it (using liquid WL California ale yeast - 5 gallon batch) or should I add it with 5 minutes left in the boil? My alternate method would be to use a small amount of cedar chips soaked in the rum and then adding it to the secondary.

Any feedback would be appreciated.

When adding Rum or Bourbon, I've always just added it right before bottling and/or kegging. (with great results)

Thx

Add it to the bottling bucket.

Adding it to the boil will just boil off the alcohol and a lot of the aroma.

Let me know how it turns out