In 1863, Catherine Poisson built a sugar refinery at the estate she had bought a few years previously. The drop in profit from sugar production at the end of the century led the estate to be bought by Edouard Rameaux. Rameaux bought a Creole column still and founded the Poisson distillery and the Père Labat brand, named after Jean-Baptiste Labat, a 17th century priest known for his sugar production innovations.

Père Labat Black Opus rum is aged for eight years in a Tennessee whiskey cask then for three years in a cognac cask. Water from the Marie-Galante spring is used to dilute the rum before bottling. This is a limited edition of 3,024 bottles numbered and signed by the cellar master Fulbert Mavouzi.