Germany, Alsace-Lorraine, and the U.S. make most of these. The German and the U.S. tend to be sweeter, whereas the Alsacian versions tend to be drier and more austere. I find the Alsacian is more of an aquired taste for most.
The good ones have very exotic spicy tastes. DeLoach of California makes a good entry to the floral, sweeter version. Hugel or Trimbach of Alsace would show you the other side of the coin.