dry airlock

Good morning! I made a batch of mead last year February, it had been my fourth batch so far so I felt real confident in its quality. After the fermentation process was complete, and we sampled it, we knew hit the lotto. We decided the best thing for it was to age it to make it that much better...

I have a 6 gal carboy of blueberry wine and the airlock went dry. This has been sitting a 3 years and I wanted to ask if I should toss it? Out of sight, out of mind. It appears to be fine. Just not sure if it would make me sick. Any insight would be greatly appreciated. Thanks!