TCA is trichloanisol which is the problem when you get a corky bottle of wine and the same problem occurs when whisky bottlers use traditional corks, it's an infection in the cork. Some of them are going over to composite corks which stops the problem [and the problem of lying bottles on their sides] but the response from us [the drinkers] is that we don't want them used.
Wine shouldn't lie completely flat but with the cork slightly above the wine and not in contact with the cork, that's because wine needs the air to enter the bottle to continue it's maturation.
If you really want all the pro's and cons then a whisky cork should not be allowed to dry out as the cork starts to crumble but the normal evaporation that happens naturally with whisky is normally sufficient to keep the cork in good condition.
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