A sour is its own thing as I see it. Mellowing of any beer can change the flavor profile. By blending you can achieve more sourness, but my guess is that once that lactic bite has mellowed out, it won't return as to the original beer, but you can also try some Brett to get funk - not sour, but more complexity.
Of course adding straight lactic acid is another alternative, but go easy on a sample before extrapolating to the whole batch... Good luck.