Peated Barley for flavour only?

[WhiskyBarron]

I have read what everyone is doing with their grain bills. I really like a strong peat flavour in whisky (ie. Islay single malts etc). I have just bought 5kgs of peated barley and was wondering if the flavour of the peat comes through from simply soaking it in a finished distilled simple sugar wash, or do you have to mash and ferment to get it? I would prefer not to have to do a wash from grain if I don't have to. Could I achieve a good (possibly better, or stronger) peat flavour by soaking some of the peated barley in a muslin bag in a simple distilled sugar wash at completion rather than making a grain wash and fermenting it from scratch to achieve the peat intensity?

If the use of such barley is really only for flavour rather than the production of alcohol in your wash prior to distilling, then could I do a good simple wash and flavour with barley and oak after it is distilled? (I accept of course that means it will be made from sugar rather than barley/malting)