Andi and Miquita's Aberdeenshire journey begins at The Wee Scottish Cider Company, where they meet Christian Stolte, a former oil industry worker turned master cider maker. In his converted steading, Christian reveals the intricate champagne method behind his award-winning Seidear cider, transforming apples from Scottish castle gardens through a meticulous two-year process that rivals traditional champagne production.

The adventure continues as they join Tara Spiers and her River Dee Damsels, a community breaking new ground in the traditionally male-dominated world of fly fishing. After experiencing the meditative rhythm of casting in the historic River Dee, they witness nature's raw power at the Falls of Feugh, watching Atlantic salmon leap upstream. Their day concludes with a serendipitous discovery - Kenyan-born chef John Chomba's restaurant, where Scottish ingredients meet French technique in an unexpected celebration of Aberdeenshire's diverse food culture.

Special thanks to VisitAberdeenshire (visitabdn.com) for their assistance in arranging access to these special locations and people.

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