After growing figs (mainly in containers) for a while, it became obvious to me that comparing a caprified fig to a non caprified one is not a fair game.
On the flavor front, with a few exceptions the caprified fig will almost always win.

I discovered the Panache fig several years at a local TX store, but the figs were made in CA. I couldn't get enough of those figs and decided to grow a tree.
It took me several years to finally get some fruit from my tree.
Was it worth it and how does this fig compare to my Col de Dame Blanc?
The reason that I'm comparing it to the Col de Dame Blanc, is because when caprified, this fig tasted very close to my non caprified Col de Dame Blanc?

There were several things that went wrong with my Panache this season.
After all the rain that we had, the first fig got inflated and became the size of a tennis ball, then came the fire ants invasion. The flavor of the saved part was severely diluted.
Today I picked two Panache fruits of what I believe to be of normal size, but was not overly exited. They could've used another couple of days to ripen, but they were nowhere near a Col de Dame picked under similar conditions. First of all they were missing this deep red color found on all my Col de Dame Blanc figs and the flavor wasn't nearly as intense as I expected.

Col de Dame (UCD) turns from green to yellow when ripe. It has a very tight eye and deep berry color. Even when semi ripe this fig never disappoints.
Although smaller in size, it is packed with flavor, and well worth the wait for the late season. It's like eating strawberry jam with a unique aroma.
In the absence of the fig wasp, Col de Dame Blanc (UCD) in the family of strawberry flavored figs, remains my number one rated yellow and is clearly a superior fig to Panache and many others that I've tasted over the years when grown under the same conditions.

My only concern about this tree is that, it is easily damaged by winter freezes.

The first two photos are Panache picked today and the last two are Col de Dame also semi ripe, picked yesterday.

The Col De Dame's flesh colour never disappoints

Hey Sas, beautiful photos and Figs! That CDDB flesh color is outstanding! Keep up the good work! : )

Sas,thats interesting.I have a nephew here in la. thats an
organic farmer and he pretty much told me don't waste my
time with the panache.Has anyone had good luck with
panache in the south?

Here's tennis ball size Panache after a couple of days of rain.
You can see the fire ants feasting under the rain.

Sas,

Beautiful figs and photos! Thank you for the excellent note contrasting your experience with each of these two varieties; very informative!

Marcel

Panache figs (renamed Tiger figs by the commercial fig growers in CA) have been promoted to the top of the list of farmer's market figs and are now exported to the east coast etc. in large numbers.
In the stores here in VA we get Mission and Brown Turkey early in the season and Sierra and now "Tiger" later in the summer.
Just FYI - There is also a new grower bringing figs in from Chile (BT's).
I read somewhere a few years ago that a group of commercial growers decided Panache was the best fig to fit their needs and it has since become more and more prevalent at farmer's markets and grocery sellers in states that sell figs shipped to them from CA (it's actually a tiny industry).
My experience with Panache and knowledge of its success here in the South is pretty anecdotal. But from my experience and from those I've spoken with Panache is pretty borderline.
Some folks claim it's a wonderful fig but there also seems to be a large number of growers who have problems getting a good crop.
When properly ripened it is a good fig, but in my opinion it is not on the same level with CdD Blanc or Battaglia Green, etc.
I grow Panache and keep trying new strains as I have not had much success with "Tiger", but I have yet to give up the quest.
I think renaming figs for marketing reasons is somewhat . . . hmm - let's just say unhelpful as there already is a LSU Tiger.

Hi,
Making a product look local is a common practice. Think of the kiwi for instance ( it is a fruit of Chinese origin; not from Australia).
As for Panaché, I think that you missed the most important feature in a fig for a company: This fig has a thick skin and that means an extended shelf life.
I still have to taste a Panaché fig myself. I'll keep up with this quest just out of curiosity.

ads,
I'm not sure how renaming the fig "Tiger" makes it look any more local. I think that Tiger is just more attractive name-wise then Panache to these growers. If not then you'd think they'd name it something that says California and I don't think Tiger applies. I bet they named it Tiger for the stripes.
I'm not sure how you decided I missed thick skin as I did not discuss it and just because I did not cover it does not mean I'm unaware. Taste is most likely more important then thick skin as is productivity, etc.
As far as the Kiwi is concerned that is the nick name for the folks who live in New Zealand and the name of a flightless bird the Kiwis (New Zealanders) use as their mascot. Why the Australians would name a fruit they are trying to make look Australian after something so related to everything New Zealand just does not make sense. 
It was the New Zealand farmers (famous for coming up with new products or trying new possibilities - ex. perigord truffles. I visited a couple farmers who were trying to grow black truffles when I visited New Zealand.) that named the Kiwifruit and introduced it to America. New Zealand farmers grow a lot of fancy produce for sale in Japan (ex. they were getting $5 a piece for blood oranges when I was there over 10 years ago.) 
I went online and it was missionaries who brought back seeds to New Zealand from China and I don't really see much of an Australian connection at all.

What a difference a few days make!
After several days of sunshine, just had a perfectly ripe fig, almost as good as the store bought ones. The skin is thick and I preferred peeling it.
My conclusion is that this fig does not do well in wet and rainy conditions and irrigation has to be controlled.

Sas,how do your panache compare to the store bought
ones,interior color and flavor?Yours look pretty good
by the way.

Gino,
It took four years for my tree to finally produce. I moved it in spring to a twenty five gallon container in full sun.
This one needs plenty of heat and is relatively late ripening.
The fig that I picked today was top of the line taste wise, very close to the store bought one in size and sweetness but perhaps not in density.
It has an open eye. The skin is thick, soft and easy to peel off.
The tree produced about ten figs this season and I lost a couple to wildlife.