In Scotland, haggis is traditionally graded by its number of chins. One- or two-chinned haggis is considered run-of-the-mill. Three-chinned haggis is very high quality. Four-chinned haggis (taigeis ceithir-smiogaidanach as it is known to afficionados) is extremely rare and of course commands the highest price. This might help explain the Caledonian obsession with chin counting and its early and highly appropriate appearance in the Duolingo course.