It’s a story of self-discovery. It’s a story of fate. But most of all, Merida’s tale, like the woven cloth, is a recognition of how the threads of one’s life are perhaps predestined to come together, even if we can’t see the pattern at first. After two trips to Scotland for research and inspiration, the Pixar team fell under the spell of the storied land and it dawned on them — Merida’s story was not hers alone. The character of the country itself was essential to the fabric of Brave.

Pixar changed its animation system for the first time in 25 years to capture the texture of the landscape and the depths of its culture. To reproduce the lushness of the Scottish Highlands, Pixar animators and designers created around 350 custom brushes in Photoshop. Animators examined the weapons used in the film to understand their mechanics; some even went to archery classes. Gaelic designs were integrated throughout the film, on Merida’s bow, on clothing, even in natural elements like snowflakes, moss, and tree branches. Key locations in the film, like the circle of stones where Merida begins her adventure, were inspired by real places that hold magic for visitors.

From mysterious standing stones to simple Scottish scones, here’s a deeper look at a land rich in history and the long-held traditions that inspired the making of Brave.

Cloth

Castles

Merida and her family live in Castle DunBroch, a rugged stone fortress that overlooks a lake. To achieve the authenticity of a royal home, the Pixar team visited real Scottish castles Eilean Donan and Dunnottar for inspiration.

On an island surrounded by three lakes, Eilean Donan Castle is one of the most iconic images of the Scotland Highlands and has appeared in several films. While people lived there as early as the 6th century, the first castle was built on the island in the mid-13th century. Partially destroyed during an uprising in 1715, Eilean Donan lay in ruins for nearly 200 years until Lieutenant Colonel John MacRae-Gilstrap bought the island in 1911 and began restorations. It reopened in 1932.

Perched atop cliffs that drop 160 feet to the North Sea are the ruins of Dunnottar Castle. The ruins were built between the 13th and 17th centuries, but the site is referenced as early as 681. The castle hosted famous historical figures Mary Queen of Scots, the future King Charles II, and William Wallace, who is said to have led the Scots to victory over the English of Dunnottar in 1296. It was seized by the government in 1715 and neglected until 1925 when the 1st Viscountess Cowdray bought the property and began repairs. The castle has been open to visitors ever since.

There’s a famous Scottish saying, S mairg a ni tarcuis air biadh, which means “He who has contempt for food is a fool.” It sounds like something a Scottish mother might say to her children at the dinner table, just like Merida’s mother, Elinor, does in Brave: “Boys, you’re not eating your haggis! How do you know you don’t like it if you won’t try it? It’s just a wee sheep stomach. Come on, it’s delicious!” The national dish of Scotland is evidence of the strong culinary heritage of the country, rooted in the abundance of the land. Oats are eaten in many forms, as is salmon and other types of fish, as well as game, mutton, and beef. Scottish raspberries and strawberries are well known throughout the United Kingdom as are Scottish cheeses and root vegetables. In fact, most staples of the Scottish menu are simple comfort dishes with interesting and unusual names.

Scottish scones

are a traditional Scottish quick bread as well as a national institution, not to mention Merida’s mischievous triplet brothers’ favorite treat to steal at every opportunity. While the English eat scones at teatime, the Scots eat them anytime. They are usually made of wheat, barley, or oatmeal, with baking powder as a leavening agent, and are eaten with butter and jam. Make a batch yourself and see why Harris, Hubert, and Hamish can’t get enough of them.

Cullen skink

is a thick soup, similar to chowder, made of finnan haddie (cold smoked haddock), potatoes, and onions, often served as a starter before formal Scottish dinners. It’s a specialty from the town of Cullen in Moray on the northeast coast of Scotland.

Haggis

is considered the national dish of Scotland as a result of Robert Burns’ poem “Address to a Haggis” of 1787. It is a savory “pudding” containing sheep’s pluck (heart, liver, and lungs) minced with onion, oatmeal, suet (fat), salt, and spices mixed with stock. It’s traditionally encased in the animal’s stomach and simmered for several hours.

Neeps and tatties

are turnips and potatoes, boiled and mashed separately. Although it’s usually served as a side dish for haggis, it’s often eaten with other accompaniments.

Cranachan

is a dessert of whipped cream, whisky, honey, and fresh raspberries with toasted oatmeal soaked in whisky overnight. Traditionally, dishes of each ingredient are brought to the table and each person assembles their dessert to taste.