I've only used Amarillo and Liberty; Glacier and Liberty; Glacier only. I'm not sure my palate is "fine" enough to note any particular differences that these pairings, or use of a single only, would offer aside from IBU's unless added very late in the boil. If EVERYTHING was absolutely identical in my brewing - from my techniques to the ingredients (same lot and treated the same till I got them) then and only then would any slight difference in my beer's flavor due to hop variety be discernible to me and I'd bet to anyone, regardless of how "fine" they think their palate is. Now, if you load up the late additions to pale ale or IPA levels well that's a horse of a different color...
I've read here that bittering hops matter not. Meaning, there's no flavor or aroma left at end of boil when hops are added at start of boil. Just bitterness so it matters not which hop provided the AA's, bitter is just bitter.
Sure, citrusy notes from some, woodsy or flowery aroma from another when added late in the boil but if you are after that then you are stepping outside what most would consider an "amber" as there should be very little, if any, hop flavor and aroma in an amber. If you dared to up the hop level in an amber and add late hop additions for flavor and aroma in an amber and flip your finger at the style gods, well, I salute you! Your beer is your beer and to hell with the style snobs. Seriously, "hop" to it and make your beer your own!