I showed my wife the picture, as I’m color blind and not the best judge of “true color”. She said it looked close to what she remembered eating (she had half of them), though she spent more time eating, than admiring.
I guess I jumped the gun by distributing before figuring out if it matched something. But, it sounds like it may not be possible to know anyway (without some genetic testing), so I just got a jump start on it 
“Reservoir” is as good a name as any, after the street the property is on. I’ve updated the thread title.
I should be able to take plenty more cuttings this fall/winter, if anyone else wants to grow it.
In terms of taste, it is good, but doesn’t blow me away. My wife liked the pictured ones (which she said were very good) better than the RDB that I brought her earlier in the day. But she liked the RDB better than a Reservior fig I brought her at the same time. So I think it is more a factor of which is more ripe.
I think the place it shines is in productivity. Not just the mother plant (which is very well established), but most of the cuttings I took also had fruit. I haven’t grown all the Etna types, but Hardy Chicago seemed less productive and later when I grew it in the ground. But it is hard to tell with a sample size of 1…
I’ve already started planting cuttings of it at other rentals. I’ll be interested to see how well they bounce back from the winter.
That’s a good suggestion and I’ll take a closer look the next time I am there. I don’t recall there being many (any?) unproductive branches. But I could probably chop off those with small figlets which probably won’t have time to ripen.