Here in Venezuela we have the usual WI suspects - Pollack, Choquette, Catalina, Russell, and one more that starts with an N I can't remember but they say it's very similar to Pollack. I love them all, except Russell. Husband and I have tried several times over the years and never found an edible Russell - I can't for the life of me figure out why they are propagated. Long neck turns to mush before the bottom is ripe, full of brown strings and soft spots, and an insipid, slightly sour flavor - 0 redeeming qualities. After the last Russell disaster we decided never again!
I guess the fact that someone found a specimen he liked explains why they are propagated in Florida, but here it remains a mystery to me.