The purines are a by-product of yeast fermentation not hops. If the higher alcohol level is added to distilled alcohol, then there is less purine than in "wine" brewed beer, which has higher alcohol from natural fermentation.
Some breweries take the excess alcohol from the light beer brewing process and add it to malt liquor. Unless it is 100 percent alcohol, there would be purine in the water that dilutes it. So two out of three methods means likely more purine than beer.