I got a 1/2lb of whole leaf amarillo you are welcome to if you'll send a beer back.
I have not found aged hops to be a necessity for any sour beers including inoculated-lambics. Since you are adding the microbes yourself you do not need to worry about protecting the beer from wild invaders as lambic brewers must when they are slowly cooling their wort in a coolship, exposed to the microbe-laden air. If you are looking to do a spontaneous/ambient fermentation then aging hops is something you should look into (several years before brewing...).
I'll take them! I PMed my address. I'll send you a bomber once its ready.
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